Pa^te in Pink

A holiday party demands a luxurious appetizer like jambon persille. This small, pa^te-style mold of pink meat, green parsley and aspic looks beautiful when sliced. The pork has been cooked with aromatics, then combined with a gelatine mixture that contains white wine, garlic and parsley. Angelique’s chef-owner, Bruno Herve Commereuc, recommends cutting the jambon persille in finger-thick slices and sprinkling them with olive oil, balsamic vinegar, coarse pepper and shallots. The cafe makes several pa^tes too, which would be fitting to present during the uncorking of the millennium Champagne.

Jambon persille and assorted pa^tes, $5.35 a pound, at Angelique Cafe, 840 S. Spring St., Los Angeles. (213) 623-8698, fax (213) 623-8782.