Ham in aspic
Instructions
INGREDIENTS for 4 PEOPLE 2 large potatoes, 2 carrots, green beans, 150 g 150 g of peas, gherkins, capers and mushrooms in vinegar and olive oil, 400 g of cooked ham cut into thick slices, 1/2 liter of water, 20 g of isinglass, a pinch of salt, two tablespoons of 0 Port Sherry for mayonnaise: 2 egg yolks, about a glass of lemon oil, boil the vegetables for a few minutes in salted water, drain and dry them.
Pour the lightly salted water in a pot and when will start to boil pour the isinglass and stirring Cook for two minutes.
Out of the fire incorporated gelatine Sherry.
Prepare the mayonnaise with the Blender mix the egg yolks, add to flush the oil continuing to whisk until you have just the right amount and texture to mayonnaise.
Add salt and stir the juice of half a lemon.
Mixed vegetables with mayonnaise and place on serving dish.
Lay the slices of ham you have cut into rectangles the same and, on all pour the gelatin.
Leave in the refrigerator until ready to serve.
