Cubed ham set in a wine-broth and served on butter lettuce is a delightful summer luncheon dish. Serve with crisp rolls and crackers and a mild cheese.
For 4 servings you will need:
2 cups diced ham, trimmed of all fat
1/2 cup parsley, chopped
1/4 cup green onion, chopped, optional
1 cup chicken broth
1/2 cup dry white wine
1/8 tsp. white pepper
1/4 tsp. dried tarragon leaves
1 Tbsp. unflavored gelatin
Mustard Sauce: Mix 1/4 cup Dijon-style mustard with 1/4 cup chopped gerkin pickles
Tip: All chicken broth can be used in place of broth-wine mixture.
1. The ham can be cubed if larger pieces are desired. Add green onions, if used, to ham.
2. Heat the broth, wine, pepper, and tarragon.
3. Add ham mixture and simmer for a few minutes.
4. Reserve broth. Mix parsley and ham together. Dish the ham into 4 individual serving cups (large custard cups work with or 4″ ramekins.)
5. Soften gelatin in small amount of water. Stir into broth, making sure it dissolves. Cool slightly until syrupy.
6. Pour equal amounts of broth over each ramekin. Cover and chill thoroughly.
7. Unmold onto lettuce. Serve with mustard sauce.
Good served with: Stoned wheat crackers, French rolls, mild cheese and white wine, if desired.
©MCMLXXXV My Great Recipes® All Rights Reserved. Printed in Holland.
I am glad I found you on FB! I also adore old recipes, especially the illustrations of these (double points for gelatin molds!)
I write about retro/kitschy stuff at Kitchen Retro (the link should be in my signature down there somewhere)
I’m glad you found me too! I’ve already been trolling through your site a number of times!
I’d like to make this recipe for my blog: dbkitschen.blogspot.com
Any objections if I link to this recipe?