2964 Jambon à la Gelée

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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When a ham is required for cold it should, where possible, be allowed to cool in its cooking liquid, excepting where it has to be boned. In this case remove it as soon as it is cooked, then cut it underneath following the edges of the cushion; detach the bones and remove them. Then roll up the ham, bind tightly in a piece of clean cloth and allow it to cool under pressure.

Whether boned or not, remove the skin when it is cold and trim it carefully of any excess fat. Coat evenly with a fairly thick layer of aspic jelly and place on a dish. Fix a ham frill on the bared bone at the end of the ham and surround with nice cut shapes of jelly.

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