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Burgundy parsley ham according to Paul Chêne

2 legs

2 calf feet

6 egg whites

3 tomatoes

1 onion, 1 carrot, 2 cloves of garlic

1 liter of white wine


bouquet garni

herbs, cloves

salt and pepper.

  • Prepare a court-bouillon:1 liter of water, 1 liter of white wine, 1 onion studded with cloves, 1 carrot, 2 cloves of garlic, 1 bouquet garni, salt, peppercorns.
  • Cook the 2 hams and the 2 veal trotters previously blanched and deboned. Bring to a boil and simmer for 2.5 hours.
  • Prepare a cooking clarification with:6 egg whites, 2 or 3 crushed poached tomatoes, 8 to 10 sheets of gelatin. Clarify. Season to taste and pass through cheesecloth. Leave to cool.
  • Slice the ham and calf's feet into strips. Add a pinch of chopped parsley, chives and chervil. Cover everything with the jelly and mix.
  • Put in the fridge overnight.

Source:The Great Cooking Game by Robert Courtine