Ham Aspic

Preparation:

Preparation: Soak the isinglass sheets in a container and let them soften. Place a saucepan with the wine and half a liter of water on the heat, bring the liquid to the boil and then add the well squeezed isinglass sheets. Continue stirring until they have completely melted, add salt and pepper to the mixture, flavor it with the spices and remove it from the heat, then add the lemon juice. When you see that the jelly begins to congeal, pour a part of it on the bottom of a rectangular mold, forming a finger-high layer. Place the mold in the freezer to quickly solidify the jelly. Take the container back, place a layer of slices of ham on top of the now solid jelly, sprinkle them with minced parsley and sprinkle them with more jelly; add more ham, then more parsley and gelatin, continuing in this way until all the ingredients are used up. Finish with the jelly. Keep the mold in the fridge for at least 2 hours, to allow the jelly to solidify well. Then turn it upside down on a serving plate and, just before serving, cut the aspic into slices.