Ham Medallions

Preparation:

Preparation: Keep the butter at room temperature. Chop the onion and brown it with the garlic, having removed the green core, in about 40 g of butter. Cut the meat into small pieces or even mince it: flour it and brown it in your cooking juices. As soon as it is golden, add the Cognac and let it evaporate by raising the flame. Then, do the same thing with Marsala (or Madeira). Cover with a lid and cook over low heat with a small portion of stock cube for about an hour. In the meantime, adjust the slices of ham and put the trimmings to cook with the rest of the preparation. When cooking is nearing completion, blend everything and complete it by adding the remaining butter, mixing with salt and pepper. Line up three slices of ham, overlapping them slightly, so as to obtain a long rectangle on which to spread the paté obtained. Cover with another three slices of ham and repeat the same operation until all the cream of meat is used up. Roll everything up, squeeze well and wrap in wax paper. Leave the roll in the refrigerator until it has completely cooled and solidified. When this has happened, you will cut it into slices no more than 1 cm thick. which you will put in a previously prepared jelly. Keep in mind, when planning your lunches, that this is an appetizer that can easily be prepared a day ahead.