This is a classic Burgundian specialty, a kind of terrine in which a puree of parsley leaves is suspended in gelee, making a lovely contrast to the rich, salty ham.

Yield: serves 10


  • 1 (8-lb.) trimmed, uncooked ham, with bone
  • 2 lb. veal bones
  • 1 calf’s foot, split
  • 2 medium onions, each studded with 2 cloves
  • 4 carrots
  • 1 small clove garlic, whole, plus 2 minced
  • 5 black peppercorns
  • 3 tbsp. fresh tarragon leaves
  • 3 tbsp. fresh thyme leaves
  • 2 cups dry white wine
  • 3 cups chicken broth
  • 4 tbsp. red wine vinegar
  • 3 large egg whites
  • 1 package powdered gelatin (optional)
  • 4 packed cups parsley leaves, minced
  • Salt and freshly ground pepper


  1. In a large stockpot, combine ham, veal bones, calf’s foot, onions, carrots, whole garlic clove, peppercorns, tarragon, thyme, wine, chicken broth, and enough water to cover ingredients by 1″. Bring to a boil, reduce heat, and simmer, covered, until ham is fork-tender, about 5 hours. Remove from heat. Cool for at least 1 hour.
  2. Remove ham from bone and discard bone, along with veal bones and calf’s foot. Shred ham into long pieces and cut into 1⁄4″ dice. Combine ham, vinegar, and minced garlic, then set aside.
  3. Reduce stock over high heat, to about 6 cups. Skim fat and adjust seasoning. Stock should be highly flavored at this point. Remove onions, roughly chop or mash them, and add to ham mixture. Strain stock through a coffee filter or cheesecloth-lined sieve.
  4. Beat egg whites until stiff, and stir into stock. Bring to a boil, reduce heat, and simmer for 15 minutes. The crust, or “raft,” that forms will trap any remaining food particles, clarifying the stock. Strain, pouring carefully to avoid disturbing raft; discard raft. Dissolve gelatin in 2 tbsp. cold water and stir into hot stock.
  5. Pour a third of the stock into an oiled 12″ × 4″ × 3″ loaf pan. Sprinkle with a thin layer of parsley, then a layer of the ham mixture, and season with salt and pepper. Repeat until ham and parsley are used up, ending with a layer of parsley. Add stock to cover. Chill for 24 hours. Refrigerate remaining stock, and dice, after it congeals, for garnish. Unmold onto a platter and serve with diced aspic.