Cured Ham with Porto Wine

Name: Cured Ham with Porto Wine
Yield: 8
Ingredients: 8 slices of cooked cured ham (200g); pheasant pâté (100g); 4 tablespoons of butter; 2 tablespoons of sweet porto wine; For the galantine:; 8 sheets of white gelatin; 1 cup of hot water; 1/2 cup of sweet porto wine; salt to taste; some English Worcestershire sauce drops

1
8 slices of cooked cured ham (200g)
2
pheasant pâté (100g)
3
4 tablespoons of butter
4
2 tablespoons of sweet porto wine
5
For the galantine:
6
8 sheets of white gelatin
7
1 cup of hot water
8
1/2 cup of sweet porto wine
9
salt to taste
10
some English Worcestershire sauce drops

Ingredients

1
8 slices of cooked cured ham (200g)
2
pheasant pâté (100g)
3
4 tablespoons of butter
4
2 tablespoons of sweet porto wine
5
For the galantine:
6
8 sheets of white gelatin
7
1 cup of hot water
8
1/2 cup of sweet porto wine
9
salt to taste
10
some English Worcestershire sauce drops

Directions

1
Cut the cured ham slices in half
2
Mix the pheasant paté with butter and season with porto wine
3
Spread over half of the cured ham slices and cover with the remaining slices
4
Place in a glass, shallow, square mold
5
For the galantine, soak the gelatin in cold water for 2 minutes
6
Squeeze well and dissolve in hot water
7
Let cool
8
Add the porto wine to the gelatin mixture
9
Season with English Worcestershire sauce and salt to taste
10
Refrigerate for 10 minutes
11
Drain onto the cured ham slices
12
Refrigerate again for 60 minutes or until firm
13
Cut each square of cured ham into a little ball, coat in some gelatin mixture, dip in hot water, and unmold onto a tray
14
Garnish with remaining gelatin crumbs
15
Serve in 8 portions.