Egg with Mousse of Ham, a la Gilbert
From The Swedish, French, American cook book, 1918
Serves 1
Arrange in a ring on a platter.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 380. The excerpt below is the record exactly as published.
Egg with Mousse of Ham, a la Gilbert CEufs a la Mousse de Jambon, a la Gilbert Select small eggs — one for each person — and cook about four and a half minutes; put in cold water and take the shell off (be careful not to break the egg as it is then very soft) ; leave in a pan of cold water. In the meantime, make a mousse of ham a la Balti- morienne; to one cup cooked ham that has gone through the ma¬ chine a few times take three tablespoons cream sauce, one egg, pepper, salt, and a little sherry. Decorate little deep plain individ¬ ual ring moulds with Spanish pepper and white of egg, fill with the mousse, and cook in a pan of hot water from ten to fifteen minutes — uncovered; turn out on buttered toast and raise in centre of each ring the eggs that have (in the meantime) been put in hot water for three minutes to get hot. Decorate the egg all around with cream sauce colored with the orange color and little truffles
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.