Jellied ham rolls

Wash the meat, put it in a deep saucepan and cover with cold water (1 l.)

Bring to a boil, remove the foam that appears, put carrots and onions, spices, bay leaves in water, salt, cover, cook for an hour and a half.

Pour gelatin into a cup, add a little broth, leave for about 20 minutes.

Peel and distribute the garlic, wash the cucumber, chop finely.

Grate cheese, mix with cream cheese, mustard, garlic, chopped green onions, add cucumber.

Put the filling on the ham slices, roll up the rolls.

Strain the broth, fold the rolls into a mold for jellied meat or aspic, pour the broth on top, into which you must first pour the gelatin.

Cool at room temperature, then refrigerate for several hours.

Bon Appetit!