Tag Archives: Pork

Jambon Persille a la Bourguignonne (Jellied Ham with Parsley)

Seeing as how I had a bunch of left over ham from my “Braised Ham with Chablis” dish, I decided to try this jellied dish. I had all the ingredients except for calf’s feet and figured: hey, who needs calf’s feet anyway, right? Well, as it turns out aspic recipes that do not call for gelatin will often use veal bones because of their high percentage of gelatin to set the aspic. As a result (surprise, surprise) my aspic didn’t set! I wasn’t too upset though because I wasn’t actually expecting to eat this dish anyway (I mean why was aspic so popular in the 60s anyway?). It was cool to learn how to make clarified stock however by bringing it to a boil with beaten egg whites. So I learned a great deal with this dish, even if it didn’t turn out.

Le Jambon Chaud A La Chablisienne (Braised Ham with Chablis)

I used a smoked pork shoulder for this dish which perhaps was not the right choice of meat as it called for a ‘ready-to-eat- ham. Regardless, I found that braising the ham in the rather expensive Chablis was a futile pursuit. The ham was so salty that the Chablis was quite lost. As to the sauce that accompanied the dish, it kind of reminded me of Campbell’s tomato soup. I’m sure this dish is delicious at the Hostellerie de la Poste but I’ll be moving onwards and upwards myself.