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Jambon Percier | Transcription of recipe by Hôtel de Mikuni

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Hotel de Mikuni

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Ingredients

ham : 210g
玉ねぎ : 40g
ニンニク : 1/4片
水 : 130cc
白ワイン : 50cc
パセリ : 35g
(A) Gelatin : 5g
(A) Water : 20cc
無塩バター : 10g
バケット : 適量
マスタード : 適量

Time required

40minutes

Procedure

1) Prepare for ham 02:00
Cut the ham into squares.
2) To heat 03:09
Put on medium heat.
Add unsalted butter and dissolve.
When the unsalted butter foams, add the onions and garlic and fry.
Add 1 and fry.
Add salt and pepper (not included) and fry.
Add white wine and remove the alcohol.
Add water.
Add salt and pepper (not included).
When it boils, add (A) and turn off the heat.
Mix to dissolve gelatin.
Transfer to a bowl.
Preheat.
3) mix 07:08
Add parsley to 2 and mix.
4) 固める 07:57
3をココットに入れる。
表面を押しつける。
ラップを被せる。
冷蔵庫で一晩固める。
5) 仕上げる 09:50
Place 4 on the bat.
Pour hot water (outside the amount) into the vat.
Make a notch on the side with a kitchen knife and place it on a plate.
Serve with bucket and mustard.

Point

・ It is a French regional dish.
・ It is the amount of 2 to 3 cocottes with a diameter of 10 cm.
・ Mix (A) in advance to soak gelatin.
・ Chop onions, garlic and parsley in advance.
・ Use thinly sliced ham.
・ Fry the onions and garlic so that they are not colored.
・ In step 2, if you are in a hurry when preheating, put it in ice water.
・ The time required to harden overnight in the refrigerator is not included in the required time.