The highlight of our early-evening feast was Adam’s exquisite Burgundy-style jambon persille. (That’d be jellied ham hock with tons of parsley!) This terrine is surprisingly easy to make, if you don’t mind assembling it the night before so it has time to set and gel. The ingredients are extremely cost-effective too — I picked up the pig’s feet at the Mexican grocery store down the street for $2, and ham hock is affordable, too. Once the dish had set and chilled, we cut it into thick slices and layered it on fresh bread with lots of mustard, cornichons, and a big herb salad. It’s a striking dish, and perfect for a very special summery picnic, but lovely on a chilly November afternoon, too.
Recipe via Saveur here.
[All photos by John Cullen]