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| Jambon Salpicon |
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| Ingredients |
1/4 lb jambon (French ham)
1 T capers
1 shallot, minced
1 garlic clove, minced
1/2 bunch flat leave parsley
2 T tomato concasse
1 C veal consommé
1 T red wine vinegar
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| Method |
| Cube the jambon into small 1/8-inch-thick cubes.
Sweat your minced shallot with the garlic.
Once translucent add the capers and toast.
Deglaze with red wine vinegar and then add the veal consommé.
Remove from the heat, and in a mixing bowl fold in the jambon and
the tomato concasse.
Chiffonade the parlsey and fold in very last.
Cool in the refrigerator.
It should be slightly gelled; then just check for seasoning and you’re
done. |
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