| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
California |
Meats, Salads, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
|
Unflavored gelatin |
| 1/2 |
c |
Cold water |
| 2 |
cn |
Chicken broth |
| 4 |
c |
Coarsely chopped baked ham |
| 2 |
tb |
Tarragon wine vinegar |
| 2 |
cl |
Garlic; minced or pressed |
| 1 |
|
Shallot; finely chopped |
| 1/8 |
ts |
Ground cloves |
| 1/8 |
ts |
Allspice |
| 1/2 |
c |
Fresh parsley; finely chopped |
| 1 |
|
Butter or boston lettuce |
| 1 |
|
Radishes (for garnish) |
INSTRUCTIONS
Recipe by: the California Culinary Academy Preparation Time: 6:00 1.
Sprinkle gelatin over the water in a medium saucepan; let stand 5
minute
2. Meanwhile, lightly mix ham, vinegar, garlic, shallot, cloves, and all sp
3. Mix parsley into slightly thickened gelatin mixture. Pour over ham, mixi
4. Unmold, or serve by spoonfuls from bowl, on lettuce-lined platter or ind
Posted to MM-Recipes Digest V4 #12 by pattm@execpc.com on Apr 06, 1999
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