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.
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