Jelly ham pate

Ingredients
2-3 carrots
500 ml beef bouillon
400 g ham
100 g butter
100 ml white wine
50 g sour cream
50 ml cognac
pepper
parsley
10 g gelatin
Method
Ham grind in a meat grinder. To this was added the wine, cognac, cream, the butter, salt and pepper. The gelatin was mixed with 100 ml water and allowed to swell. Then thawed in a water bath and added to the broth. 200 g of liquid was added to the mixture with ham. On the other gelling liquid was poured into a small cups and allowed to thicken. Top arranged chopped boiled carrots, parsley and ham mixture. Pour the rest of the gelling broth. Before serving cups are immersed for 1 minute in a bowl of hot water, then turn on a large plate.
Containers:
Difficulty
Average
Tested
0 users
Author
milena75
13 Dec 2010
Source
http://bgkulinar.net/recepti.php?id=894