Ham Medallions

Preparation

1. STEP 1 OF 15

   Keep the butter at room temperature

2. STEP 2 OF 15

   Chop the onion and sauté it with the garlic, after removing the green germ, in about 40 g of butter

3. STEP 3 OF 15

   Cut the meat into small pieces or finely chop it: dust it with flour and brown it in your pan

4. STEP 4 OF 15

   As soon as it has browned, add the Cognac and let it evaporate by raising the heat

5. STEP 5 OF 15

   Then repeat the same step with the Marsala (or the Madeira)

6. STEP 6 OF 15

   Cover with a lid and let simmer over low heat with a small portion of stock cube for about an hour

7. STEP 7 OF 15

   Meanwhile arrange the ham slices and cook the trimmings with the rest of the mixture

8. STEP 8 OF 15

   When cooking is nearly finished, blend everything and finish by adding the remaining butter, mixing in salt and pepper

9. STEP 9 OF 15

   Align three slices of ham, slightly overlapping them to form a long rectangle, then spread the prepared pâté over it

10. STEP 10 OF 15

    Cover with another three slices of ham and repeat the process until the meat cream is used up

11. STEP 11 OF 15

    Roll everything up tightly and wrap it in greaseproof paper

12. STEP 12 OF 15

    Leave the roll in the refrigerator until it has completely cooled and solidified

13. STEP 13 OF 15

    When this has happened, cut it into slices no more than 1 cm thick

14. STEP 14 OF 15

    Place them in a previously prepared gelatin

Suggestions

• Non-stick frying pan

• Wooden spoon

• Kitchen tongs

General Information

Analysis

Macronutrients (100 gr)