Jambon persillé is a terrine of ham, chopped parsley, and gelée. The ham is cut into strips and placed in alternating layers with the meat gelée and a large amount of chopped parsley. In the traditional version from Burgundy, the terrine is sliced, necessitating a rather stiff gelée to hold it together. Although the traditional version is wonderful, the version that follows is prepared with prosciutto instead of cooked ham and is served in individual portions, so the gelée can be kept fragile and trembling.
|raw cured ham, such as prosciutto di parma|
|brown meat gelée|
|large artichoke hearts, cooked and diced|
|reconstituted dried mushrooms, such as morels or porcini (cèpes)|
|flat parsley, finely chopped|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.