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.