Jambon Persillé de Bourgogne

By corlear

This is the traditional Easter dish of Burgundy. The recipe comes from the famous Restaurant des Trois Paisans at Dijon.

Ingredients

• a ham
• 1 lb knuckle of veal
• 2 calf’s feet, boned
• bouquet garni of chervil and tarragon
• 10 grains of white pepper
• salt
• white Burgundy
• a little tarragon vinegar
• 2 tablespoons chopped parsley

Preparation

Step 1

Soak a ham for 24 hours, in order to desalt it. Half cook the ham in a large pan of unsalted water, reckoning 10 minutes to the pound instead of the usual 20. Drain it, remove the rind and divide it into large pieces.

Put it to cook again with a knuckle of veal of about 1 lb. in weight cut in pieces; 2 calf’s feet, boned; a bouquet garni of chervil and tarragon; 10 grains of white pepper tied in a muslin, a little salt, and cover it with a white Burgundy. Bring it to the boil, and then continue cooking gently, on a steady heat, so as to preserve the limpidity of the stock, which is to become the jelly; skim off the fat which rises to the surface from time to time.

When the ham is cooked, and very cooked, mash it a little with a fork, and turn it into a large bowl, pressing it down with a fork. Strain the liquid through a muslin, add a little tarragon vinegar.

When the liquid has started to jelly, stir in 2 tablespoons of chopped parsley.

Pour this jelly over the ham, and keep it in a cold place until the next day.