Cutlet of Ham a la Signora

Ingredients

• boiled ham
• chicken mousse
• truffle
• some wine

Method

1. 1

   Slice boiled ham into small chop shapes.

2. 2

   Decorate with chicken mousse and a dot of truffle in the center.

3. 3

   Cook in the oven covered on a buttered pan with some wine for 6-8 minutes.

4. 4

   Serve on a spinach foundation with truffle sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 251. The excerpt below is the record exactly as published.

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. 172 THE SWEDISH, FRENCH, 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

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