The Swedish, French, American cook book

Make a mousse of ham [see recipe: Mousse of Ham a la Charlotte]. Butter oblong moulds the shape of cigars, and fill them with the ham mousse; put in hot water and cook in oven six to ten minutes — well covered. When done, turn out and glaze with a brown glaze. Arrange on a foundation of hominy in crown style. Serve with mushroom sauce in the centre as an entree for luncheon or dinner. Mousse of Ham ( Mousse de Jambon ) a la Baltimorienne Grind the cooked ham through the machine about six times. To two cups grated ham take six tablespoons cold cream sauce, two tablespoons sherry, two eggs, cayenne pepper, and salt. Add sherry, thick cream sauce, also the eggs (one at a time). Stir until very smooth. Butter small individual charlotte moulds, and fill them with the mousse; put in a pan of water and cook in oven from ten to twelve minutes — uncovered. Turn out; glaze with a thin brown glaze; arrange on a green spinach foundation; decorate with a thin waved strip of cream sauce from one end to the other lengthwise. Garnish with parsley. Serve with a supreme sauce in the centre as an entree for luncheon or dinner. Mousse of Ham ( Mousse de Jambon) a la Europeenne Butter a ring mould and decorate with Spanish pepper and white of cooked egg, any design, and fill with the ham mousse. To one cup cooked ground ham, one egg, three tablespoons cream sauce, two tablespoons sherry, pepper, salt, and some kitchen bouquet for coloring. Mix well. Fill half the ring mould with ham mousse and half with the mousse of spinach [see recipe: Mousse of Spinach]. Cook in hot water in oven — uncovered — from ten to twelve minutes. Serve on a hot platter with a hollandaise, supreme, or truffle sauce as an entree for luncheon or dinner. Souffle of Ham with Spinach a la Princesse * Jambon souffle, aux Epinards, a la Princesse Butter plain souffle moulds; decorate one side of the mould with a daisy of cooked white of egg or truffle; fill with mousse of ham [see recipe: Mousse of Ham a la Charlotte], and the other side fill with spinach mousse. To one cup spinach one cup ham mousse. Close the two moulds together; put in hot water and cook from six to eight minutes in a slow oven — well covered. Turn out on a paper doily; garnish with parsley. Serve with white truffle sauce. Mousse of Ham a la Honey-comb Mousse de Jambon a la Rayon de Miel Grind the cooked ham through the machine about three times. To two cups grated ham take six tablespoons cream sauce, two eggs, two tablespoons sherry, cayenne pepper and salt. Stir until very smooth. Butter a ring mould; decorate with cooked macaroni that is threaded with truffles and cut in thin slices; fill with the mousse. Cook in oven in hot water — uncovered — from twenty to thirty minutes. Serve with cream mushroom sauce as an entree for luncheon or dinner. Mousse of Ham (Mousse de Jambon) a la Gimo Take to half cup chicken mousse one cup cooked ground ham; mix together and flavor with sherry, pepper, and salt; put spoonfuls on a pan in the shape of croquettes, thick in centre and pointed at ends; decorate with chicken mousse around with a strip of truffles; cook in oven for ten minutes — covered — with sherry in the pan. Serve on a spinach foundation with truffle or mushroom sauce in the centre as an entree.