Smoked Ham on Rice au Gratin
Jambon fume sur Riz au Gratin
When cooked smoked ham is left over from a previous meal this
makes a beautiful dish. Slice the ham in medium thin slices and
form them in the shape of a cutlet; put them in a buttered pan
with some stock with a tight cover; heat them in the oven when
ready to use. Cook rice well; mix it with grated American cheese;
season it with pepper and salt; put it in a shallow glass casserole
plate; sprinkle it heavily with cheese; put some butter on the top✪ Smoked Ham on Rice au Gratin.
Bake it in the oven until brown, time about twenty minutes.
When ready to serve arrange the ham on the rice in form of a ring,
one resting on top of the other; put a toothpick paper frill in each
of the ham cutlets. Cut out the rice from the center of the dish
and fill it with a supreme sauce flavored with sherry if such is at
hand. This is a lovely luncheon or supper dish. Chicken, lamb,
or rolled slices of tongue can be used in place of ham.
Vegetables
Stuffed Mushrooms a la Perigord
Champignons farcis a la Perigord
Select one pound of even -sized fresh mushrooms; peel and cut
away the stem; take one mushroom out for each portion, also peel
the stems; put them and the rest of the mushrooms in a cup and a
half of water with two spoons of sherry if such is at hand, pepper,
salt, and cook them for about fifteen minutes. Take the stems out
of the juice and chop them very fine; add to them three table¬
spoonfuls bread crumbs, one tablespoon of thick cream sauce✪ Stuffed Mushrooms a la Perigord,
pepper and salt to taste. Mount this inside of the mushrooms
in the form of a pyramid that first must be sprinkled with pepper
and salt; put these mushrooms on a broiler and broil them for about
twelve minutes covered, then put them on a pan and cover them
with the Perigord sauce made from part of the juice the stems have
cooked in [see recipe Perigord Sauce on page 313 in my large book,
‘‘The Swedish, French, American Cook Book”]. Put into the oven
uncovered for about four minutes. In the meantime, make small
pieces of toast, butter them, and place them in the form of a ring
on a platter; put a mushroom on each piece of toast and decorate
them with a thick cream sauce in circles. Serve with a rich cream
mushroom sauce in the middle and around the platter with the
rest of the mushrooms cut up in pieces. Serve as an entree. Gar¬
nish with parsley.
Mushrooms in Tomatoes a la Walde
Champignons en Tomates a la Walde
Secure even-sized tomatoes, one for two portions, also one
pound of mushrooms. Put the tomatoes in hot water for a second
and remove the skin; peel the mushrooms, leaving the stems in the
small, even-sized ones for decoration. Rinse them and put them
into two cups of water with pepper, salt, and two spoons of sherry
if such is at hand; let them cook for about fifteen minutes. When
ready to use pick out the even-sized mushrooms with stems;
put them on a broiler and glaze them with a thick Allemande sauce
[cream sauce]. Put them in the oven to get hot, but the stems
and part of the other mushrooms chop fine, leaving part of the
125
126 MRS. ERICSSON HAMMOND’S COOX BOOK
Page 95 · 2 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Smoked Ham on Rice au Gratin
Jambon fume sur Riz au Gratin
When cooked smoked ham is left over from a previous meal this makes a beautiful dish. Slice the ham in medium thin slices and form them in the shape of a cutlet; put them in a buttered pan with some stock with a tight cover; heat them in the oven when ready to use. Cook rice well; mix it with grated American cheese; season it with pepper and salt; put it in a shallow glass casserole plate; sprinkle it heavily with cheese; put some butter on the top. Bake it in the oven until brown, time about twenty minutes. When ready to serve arrange the ham on the rice in form of a ring, one resting on top of the other; put a toothpick paper frill in each of the ham cutlets. Cut out the rice from the center of the dish and fill it with a supreme sauce flavored with sherry if such is at hand. This is a lovely luncheon or supper dish. Chicken, lamb, or rolled slices of tongue can be used in place of ham.
Vegetables
Stuffed Mushrooms a la Perigord
Champignons farcis a la Perigord
Select one pound of even -sized fresh mushrooms; peel and cut away the stem; take one mushroom out for each portion, also peel the stems; put them and the rest of the mushrooms in a cup and a half of water with two spoons of sherry if such is at hand, pepper, salt, and cook them for about fifteen minutes. Take the stems out of the juice and chop them very fine; add to them three tablespoonfuls bread crumbs, one tablespoon of thick cream sauce, pepper and salt to taste. Mount this inside of the mushrooms in the form of a pyramid that first must be sprinkled with pepper and salt; put these mushrooms on a broiler and broil them for about twelve minutes covered, then put them on a pan and cover them with the Perigord sauce made from part of the juice the stems have cooked in [see recipe Perigord Sauce on page 313 in my large book, ‘‘The Swedish, French, American Cook Book”]. Put into the oven uncovered for about four minutes. In the meantime, make small pieces of toast, butter them, and place them in the form of a ring on a platter; put a mushroom on each piece of toast and decorate them with a thick cream sauce in circles. Serve with a rich cream mushroom sauce in the middle and around the platter with the rest of the mushrooms cut up in pieces. Serve as an entree. Garnish with parsley.
Mushrooms in Tomatoes a la Walde
Champignons en Tomates a la Walde
Secure even-sized tomatoes, one for two portions, also one pound of mushrooms. Put the tomatoes in hot water for a second and remove the skin; peel the mushrooms, leaving the stems in the small, even-sized ones for decoration. Rinse them and put them into two cups of water with pepper, salt, and two spoons of sherry if such is at hand; let them cook for about fifteen minutes. When ready to use pick out the even-sized mushrooms with stems; put them on a broiler and glaze them with a thick Allemande sauce [cream sauce]. Put them in the oven to get hot, but the stems and part of the other mushrooms chop fine, leaving part of the
Records on this page
Smoked Ham on Rice au GratinStuffed Mushrooms a la Perigord