This is the famous and beautiful Eastertide dish of Burgundy…
As Jane writes in Charcuterie and French Pork Cookery…
“This is the famous and beautiful Eastertide dish of Burgundy. The major requirements are plenty of white wine, the ham, plenty of parsley and one of those old-fashioned bedroom wash-bowls”
Nowadays, I’d recommend a very large mixing bowl, glass, stainless steel or pottery but never plastic.
For the Ham
For the Jelly
Serve with a fresh green salad and/or some crusty bread.
Charcuterie & French Pork Cookery By Jane Grigson - Book Review...
Credit: Recipe & all associated images With Copyright Owner Permission of Grub Street Publishing
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