INGREDIENTS

INSTRUCTIONS

In a large stainless steel or enameled kettle combine ham, veal bones
and calves' feet and add cold water to cover. Bring to a boil and
simmer for 5 minutes. Drain in a colander and refresh under col d
running water. Rinse kettle and return meats and bones to it along
with 2 celery stalks, 1 carrot and onion, all coarsely chopped, 4
garlic cloves, crushed, and a cheesecloth bag containing 6 table
spoons of minced tarragon, thyme, spices, 12 parsley stems and bay
leaves. Add chicken stock, 4 cups wine and enough cold water to cover
ingredients by at least 2 inches. Bring to a boil and simmer,
partially covered, skimming froth as it rises, for 2 to 2 1/2 hours,
or until ham is tender. Let ham cool in its liquid for 1 hour.  Remove
ham to a cutting board and strain stock through a fine sieve,
discarding all other solids. Skim fat from stock; you should have 8
cups. If you have more liquid, reduce over high heat and let i t  cool.
Remove skin and fat from ham and cut meat into large sections.  Pull
ham apart with a fork or cut it into 2 1/2-inch pieces, trimming  off
all fat and gristle. In a large glass serving bowl com bine ham  with
shallot, vinegar and remaining white wine, tarragon, and minced
garlic. Toss well and chill, covered, for at least 1 hour.  Clarify
stock for aspic: In a large saucepan combine lightly beaten  egg whites
and crushed egg shells with well-washed leeks greens,  remaining
carrots, celery and parsley stems, all chopped. Whisk in  ham stock and
bring to a boil, whisking constantly. Simmer, uncovered  and
undisturbed for 30 minutes. Egg whites and vegetables will form a
crust over top. When liquid is perfectly clear, ladle it t hrough a
colander lined with a double thickness of rinsed cheesecloth into a
large bowl and discard solids.  Set bowl of aspic over a bowl of
cracked ice and stir until it is of  raw egg white consistency. Add
parsley leaves, pour aspic over ham  mixture, and chill, covered,
overnight. Flavors will intensify if  chilled 1 to 2 days.  From Taste
Show #TS4717  Recipe by: David Rosengarten Posted to MC-Recipe Digest
V1 #578 by  "Master Harper Gaellon" <gaellon@inch.com> on Apr 19, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 811
Calories From Fat: 241
Total Fat: 25.8g
Cholesterol: 240.4mg
Sodium: 4451.1mg
Potassium: 1807.6mg
Carbohydrates: 22.2g
Fiber: 3.2g
Sugar: 4.2g
Protein: 97.3g