Cold Ham Mousse, Epicurean Sauce

Ingredients

• 1 tablespoon granulated gelatine, soaked in
• 1 tablespoon cold water
• 4 cup boiling water
• 2 cups chopped, cold, boiled ham
• 1 teaspoon mixed mustard
• Few grains cayenne
• ½ cup heavy cream
• Epicurean Sauce (p. 206)

Method

1. 1

   Dissolve gelatine in boiling water and add to ham, which has been pounded in a mortar.

2. 2

   Season with mustard and cayenne, add cream beaten until stiff, and turn into mold, first dipped in cold water.

3. 3

   Chill, remove from mold, garnish with parsley, and serve with sauce.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 176. The excerpt below is the record exactly as published.

COLD HAM MOUSSE, EPICUREAN SAUCE 1 tablespoon granulated gelatine, soaked in 1 teaspoon mixed mustard 1 tablespoon cold water Few grains cayenne 4 cup boiling water Vg cup heavy cream 2 cups chopped, cold, boiled ham Epicurean Sauce (p. 206)

Cook this with the app: pantry check, scaling, and the assistant.