1/4 cup of butter or margarine
1/4 cup of all-purpose flour
1 cup of hot milk
salt and black pepper to taste
1/4 cup of cognac
2 egg yolks
1/2 cup of fresh or canned whipped cream
2 tablespoons of unsweetened gelatin
1/2 cup of cold water
1/2 cup of chicken broth
2 cups of cooked prosciutto, finely chopped
To garnish:
thin slices of cucumber
3 tablespoons of red wine vinegar
3 tablespoons of chopped fresh parsley
1 pinch of paprika
1/4 cup of butter or margarine
1/4 cup of all-purpose flour
1 cup of hot milk
salt and black pepper to taste
1/4 cup of cognac
2 egg yolks
1/2 cup of fresh or canned whipped cream
2 tablespoons of unsweetened gelatin
1/2 cup of cold water
1/2 cup of chicken broth
2 cups of cooked prosciutto, finely chopped
To garnish:
thin slices of cucumber
3 tablespoons of red wine vinegar
3 tablespoons of chopped fresh parsley
1 pinch of paprika
In a small saucepan, melt the butter or margarine
Add the flour and mix well
Cook over low heat, stirring constantly for 2 minutes
Gradually add the hot milk and cook over low heat until thickened
Season to taste
Add the cognac and mix well
Beat the egg yolks with the whipped cream
Add a little of the warm sauce
Mix well
Pour into the remaining sauce in the saucepan
Cook, stirring constantly, until all is well combined
Do not let it boil
Soak the gelatin in cold water
Combine the hot broth and dissolved gelatin
Add the prosciutto and sauce and mix well
Pour into a mold and refrigerate until firm
Unmold and garnish with thinly sliced cucumber, parsley, and paprika
Serves 6.
