Jambon Persillé

Name: Jambon Persillé (Ham in Parsley Gelée)
Cuisine: France
Ingredients: 3 cups cooked ground ham; 2 tablespoons minced parsley; 1 teaspoon grated lemon rind; 1 tablespoon minced chives; 1 tablespoon Grand Marnier

Ham in Parsley Gelée

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

3 cups cooked ground ham
1 cup gelée
1 tablespoon

Mix all ingredients, down to the chopped parsleyed gelée. Rinse a 3-cup fancy mold with cold water. Add ham mixture, cover and refrigerate overnight. Unmold, decorate platter with chopped parsleyed gelée. Serve with toast points.