904. Zampins farci (Stuffed Pig's Foot). — This dish is made from the foot of a young porker, including a part of the leg. It must be salted in brine for some days before it is used. Remove a portion of the bone, and stuff with farce de champignons (No. 407). Prick the rind with a larding-needle, to prevent breaking whilst cooking, and wrap in a cloth, tie both ends, and cook till tender in stock or water. Unwrap, dish up, sauce over with well reduced champagne sauce (No. 262), garnish with groups of French beans, and serve hot. 905. Souffle au Jambon (Ham Souffle). — 6 oz. lean cooked ham, a small liqueur glass cognac, | gill Madeira sauce (No. 237 a), 3 oz. butter, 1 oz. flour, 1£ gill milk, 3 yolks and 4 ivhites of eggs, \ teaspoonful aromatic seasoning, a little salt. Cut about two ounces of the ham into small dice of even size ; put these into a cup and add the cognac, cover and keep till required. Cut the remainder qf ham into small slices, and pound in a mortar, adding at the same time about a quarter of the quantity of milk above stated. When smooth, rub through a fine sieve. Melt the butter in a stewpan, stir in the flour, and cook for a few seconds over the fire. Add remainder of the milk gradually, stir with a wooden spoon till it boils, and cook for another ten minutes. Allow to cool a little, then put it in a mortar, add the ham puree, and mix thoroughly. Incorporate one by one the yolks of eggs. Season to taste with aromatics and salt, and pass the whole through a sieve. Add the diced ham and cognac. Whisk the whites of eggs✪ Souffle au Jambon (Ham Souffle) to a stiff froth, and work carefully into the preparation. If the latter be found ENTREES CHAUDES DE VIANDES ( HOT MEAT DISHES) 325 too consistent add about a tablespoonful of Madeira or bechamel sauce (No. 202). Three parts fill a well buttered plain charlotte or timbale mould, place it in a shallow pan containing boiling water, and let come to the boil. Cover the mould with a greased paper, and steam in the oven from forty to forty-five minutes. To serve, un- mould quickly out on a hot dish, and pour some hot Madeira sauce round the base of the dish. 906. tJambon a V Anglaise. — Parboiled ham, wrapped in a crust of paste made of flour and water, set to roast in a braisiere (braising pan) with white wine, butter, and seasoning. The crust and skin is then removed. Cut into thin slices, dish up, and serve with a well reduced brown sauce, flavoured with Madeira wine. 907. Jmribon a la Bayonnaise. — Braised ham, with finely- chopped fried onions, dressed on stewed rice, garnished with pieces of fried sausages. Serve with demi-glace sauce (No. 237). 908. Petit Sale Piemontais ( Spare Bibs). — Soak a piece of the breast ribs of salt or pickled pork in water, and wash it. Boil it very gently in stock till tender. Cook some rice in rich brown stock till the latter is almost absorbed in the rice, flavour it with Parmesan cheese and tomato puree, and dress upon a dish in the form of a bed. Cut the spare rib into neat slices and arrange neatly upon the rice. Serve with Colbert sauce (No. 253).

AI-modernized reading of the original text

904. Zampins farci (Stuffed Pig's Foot). — This dish is made from the foot of a young porker, including a part of the leg. It must be salted in brine for some days before it is used. Remove a portion of the bone, and stuff with farce de champignons (No. 407). Prick the rind with a larding-needle, to prevent breaking whilst cooking, and wrap in a cloth, tie both ends, and cook till tender in stock or water. Unwrap, dish up, sauce over with well reduced champagne sauce (No. 262), garnish with groups of French beans, and serve hot. 905. Souffle au Jambon (Ham Souffle). — 6 oz. lean cooked ham, a small liqueur glass cognac, | gill Madeira sauce (No. 237 a), 3 oz. butter, 1 oz. flour, 1£ gill milk, 3 yolks and 4 whites of eggs, \ teaspoonful aromatic seasoning, a little salt. Cut about two ounces of the ham into small dice of even size ; put these into a cup and add the cognac, cover and keep till required. Cut the remainder qf ham into small slices, and pound in a mortar, adding at the same time about a quarter of the quantity of milk above stated. When smooth, rub through a fine sieve. Melt the butter in a stewpan, stir in the flour, and cook for a few seconds over the fire. Add remainder of the milk gradually, stir with a wooden spoon till it boils, and cook for another ten minutes. Allow to cool a little, then put it in a mortar, add the ham puree, and mix thoroughly. Incorporate one by one the yolks of eggs. Season to taste with aromatics and salt, and pass the whole through a sieve. Add the diced ham and cognac. Whisk the whites of eggs to a stiff froth, and work carefully into the preparation. If the latter be found ENTREES CHAUDES DE VIANDES ( HOT MEAT DISHES) 325 too consistent add about a tablespoonful of Madeira or bechamel sauce (No. 202). Three parts fill a well buttered plain charlotte or timbale mould, place it in a shallow pan containing boiling water, and let come to the boil. Cover the mould with a greased paper, and steam in the oven from forty to forty-five minutes. To serve, unmould quickly out on a hot dish, and pour some hot Madeira sauce round the base of the dish. 906. tJambon a V Anglaise. — Parboiled ham, wrapped in a crust of paste made of flour and water, set to roast in a braisiere (braising pan) with white wine, butter, and seasoning. The crust and skin is then removed. Cut into thin slices, dish up, and serve with a well reduced brown sauce, flavoured with Madeira wine. 907. Jmribon a la Bayonnaise. — Braised ham, with finelychopped fried onions, dressed on stewed rice, garnished with pieces of fried sausages. Serve with demi-glace sauce (No. 237). 908. Petit Sale Piemontais ( Spare Bibs). — Soak a piece of the breast ribs of salt or pickled pork in water, and wash it. Boil it very gently in stock till tender. Cook some rice in rich brown stock till the latter is almost absorbed in the rice, flavour it with Parmesan cheese and tomato puree, and dress upon a dish in the form of a bed. Cut the spare rib into neat slices and arrange neatly upon the rice. Serve with Colbert sauce (No. 253).

Records on this page

Souffle au Jambon (Ham Souffle)Jambon à l'Anglaise

The new century cookery book