The Swedish, French, American cook book

Cutlet of Ham ( Cdtelette de Jambon ) a la Signora Slice boiled ham cut in the shape of a small chop. Decorate around with chicken mousse and a dot in the centre with a diamond of truffle on top. Cook in oven — covered — on a buttered pan with some wine from six to eight minutes. Serve on a foundation of spinach with a truffle sauce in the centre and a paper frill on each chop. Entree for luncheon or dinner. Timbale of Ham with Spaghetti a la Juliet Jambon au Spaghetti en timbale, a la Juliet Butter timbale moulds and circle cooked spaghetti all around to cover the inside of the mould; fill with ham mousse [see recipe: Mousse of Ham a la Baltimorienne]; put in a pan of hot water and cook from eight to ten minutes — uncovered. Turn out on a plat¬ ter; serve with truffle or mushroom sauce around. Pastry with Ham ( Petits Pates de Jambon ) a la Napoleon Roll out puff paste very thin, and bake in oven. Spread with a hot mousse of ham; put a second layer of puff paste on top. Cut in diamond shapes or squares; sprinkle with grated ham and decorate with cream sauce; arrange on a paper doily. Serve with truffle sauce as an entree for luncheon or dinner. Mousse for the Filling. One cup cooked grated ham, two tablespoons cream sauce, one tablespoon sherry, pepper and salt. Mix all together. Croquettes of Ham with Vegetables Croquettes de Jambon aux Legumes One cup cooked ham, one tablespoon sherry, three tablespoons hot cream sauce. Grate the ham very fine; add sherry and cream sauce; while hot, shape in croquettes — thick in centre and pointed at ends; when cold, roll in egg and bread crumbs and fry in very hot fat. Arrange on a platter and serve with vegetables — such as peas, string beans, macedoine vegetables, or a mushroom sauce. Souffle of Ham a la Ericsson Hammond Jambon souffle, a la Ericsson Hammond Butter souffle moulds; decorate with truffles; spread with chicken mousse; fill with the mousse of ham. Put two together; cook eight minutes in oven in hot water — covered. Turn out on hot slices of tomato on a warm platter with asparagus tips or green peas in the centre. Serve with a truffle or mushroom sauce in a sauceboat at the side. Entree for luncheon or dinner. The Centre Filling. One cup cooked grated ham, one table¬ spoon sherry, four tablespoons chicken mousse, two tablespoons cream, pepper and salt. Mix well together. Mousse of Ham ( Mousse de Jambon) a la Pompadour Butter a mould and fill with the mousse of ham a la princesse. To two cups cooked ground ham (that has gone through the ma¬ chine three or four times) add one cup chicken mousse flavored with sherry, pepper, and salt. Decorate the mould with one strip of chicken mousse put through a paper bag; make the strips about quarter inch wide and have them about a quarter of an inch apart, pressing the mousse down with a teaspoon so that it becomes flat to the mould; then fill in between each with the mousse of ham (colored with kitchen bouquet and red coloring so that it is the real ham shade); then fill mould with the mousse; put in oven, in hot water, and cook — well covered — from twelve to fifteen minutes. When done, turn out on a paper doily. Garnish with parsley. Serve with a truffle or mushroom sauce in the centre, as an entree for luncheon or dinner. Ham {Jambon) a la Casserole