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Ingredientes
- 8 lb mild-cured smoked ham
- 2 lb veal bones cracked
- 2 x calves feet - (abt 2 lbs ea) split
- 4 x celery stalks
- 3 x carrots
- 1 lrg onion
- 8 x garlic cloves
- 8 Tbsp. chopped fresh tarragon
- 2 Tbsp. chopped fresh thyme
- 12 x peppercorns
- 6 whl allspice
- 4 whl cloves
- 18 x parsley stems
- 2 x bay leaves
- 8 c. chicken stock or possibly broth
- 4 c. dry white wine plus
- 2 Tbsp. dry white wine
- 3 Tbsp. minced shallot
- 2 Tbsp. white wine vinegar
- 6 x egg whites shells reserved
- 2 x leeks, green parts only coarsely minced
- 3/4 c. chopped fresh parsley leaves
Direcciones
- In a large stainless steel or possibly enameled kettle combine ham, veal bones and calves' feet and add in cool water to cover. Bring to a boil and simmer for 5 min. Drain in a colander and refresh under cool running water. Rinse kettle and return meats and bones to it along with 2 celery stalks, 1 carrot and onion, all coarsely minced, 4 garlic cloves, crushed, and a cheesecloth bag containing 6 Tbsp. of chopped tarragon, thyme, spices, 12 parsley stems and bay leaves. Add in chicken stock, 4 c. wine and sufficient cool 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 hrs, or possibly till ham is tender. Let ham cold in its liquid for 1 hour.
- Remove ham to a cutting board and strain stock through a fine sieve, discarding all remaining solids. Skim fat from stock; you should have 8 c.. If you have more liquid, reduce over high heat and let it cold. Remove skin and fat from ham and cut meat into large sections. Pull ham apart with a fork or possibly cut it into 2 1/2-inch pcs, trimming off all fat and gristle. In a large glass serving bowl combine ham with shallot, vinegar and remaining white wine, tarragon, and chopped 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 minced. Whisk in ham stock and bring to a boil, whisking constantly. Simmer, uncovered and undisturbed for 30 min. Egg whites and vegetables will form a crust over top. When liquid is perfectly clear, ladle it through a colander lined with a double thickness of rinsed cheesecloth into a large bowl and throw away solids.
- Set bowl of aspic over a bowl of cracked ice and stir till it is of raw egg white consistency. Add in parsley leaves, pour aspic over ham mix, and chill, covered, overnight. Flavors will intensify if chilled 1 to 2 days.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 431g | |
| Recipe makes 8 servings | |
| Calories 151 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.58g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 415mg | 17% |
| Potassium 559mg | 16% |
| Total Carbs 11.33g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.07g | 2% |
| Protein 3.81g | 6% |
