2965 Jambon de Prague en Surprise

Method

Braise the ham with Champagne and allow it to cool.

When quite cold remove the skin and trim off the excess fat. Cut out a hollow from the top in the centre of the ham so as to form a sort of case or well and fill this with a Parfait of foie gras. Smooth the surface, decorate with slices of truffle then coat the whole ham with a layer of aspic jelly.

Place the prepared ham on a dish and surround with thin slices of the ham which was removed from the centre.

Serve a slice of ham with a spoonful of foie gras per person.

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