Ham Mousse

Ingredients

• a slice of raw ham
• in cold water for two hours
• four ounces of chicken
• the whites of two eggs
• one tablespoonful of butter
• one tablespoonful of flour
• one cup of well-seasoned chicken broth
• one onion
• one carrot
• celery
• whole pepper
• blade of mace
• one-half teaspoonful of salt
• one-fourth teaspoon of pepper
• a pinch of cayenne
• the yolks of two eggs
• a tablespoonful of cream
• half a pint of cream

Method

1. 1

   Cut a slice of raw ham in pieces, rejecting all fat, and put it in cold water for two hours, changing the water quite often.

2. 2

   Then drain, dry in a clean towel, and scrape with a sharp knife.

3. 3

   Put through a very fine puree sieve.

4. 4

   Take the breast of a nice roasted chicken, scrape that also, and put through a sieve.

5. 5

   Weigh both chicken and ham; there should be four ounces of each.

6. 6

   Put both in a wooden bowl, and with a potato masher pound them to a paste.

7. 7

   Whip the whites of two eggs and work in with the masher.

8. 8

   Make a sauce of butter and flour, let both boil, then add chicken broth with onion, carrot, celery, whole pepper, and blade of mace cooked.

9. 9

   Add salt, pepper, cayenne, and whipped yolks with cream.

10. 10

    When cold, add to the meat.

11. 11

    Whip cream and add to the mixture.

12. 12

    Set in the ice-box to cool.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 100. The excerpt below is the record exactly as published.

Ham Mousse Cut a slice of raw ham in pieces, rejecting ali fat, and put it in cold water for two hours, changing the water qui te often. Then drain, dry in a clean towel. Scrape with a sharp knife. Put through a very fine puree sieve. Take the breast of a nice roasted chicken, scrape that also, and put through a sieve. Then weigh chicken, also the ham. There should be four ounces of each, good weight. Put both in wooden bowl, and with a potato masher pound them to a paste. Whip the whites of two eggs and work in with the masher. Set to cool. Make a sauce of one tablespoonful of butter and one tablespoonf ul of flour. Let both boil, and then add one cup of well-seasoned chicken broth, in which one onion, carrot, celery, whole pepper, and biade of mace bave been cooked. Add one-half teaspoon- f ul of salt, one-fourth teaspoon of pepper, a pinch of cayenne, and the yolks of two eggs whipped with a tablespoonful of cream. Set aside to cool. When cold, add it to the meat. Whip half a pint of cream

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