Ham Mousse
From Cox's manual of gelatine cookery (copyright), 1938
Can be served on a block of aspic.
Presented as published in 1938. 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 Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 16. The excerpt below is the record exactly as published.
HAM MOUSSE. Three to four persons Aspic Jelly (Recipe No. 16) 4 ozs. cooked ham 1 gill Bechamel Sauce (Recipe No. r91) 14 gills cream A little grated nutmeg Carmine White of 1 egg, if desired Seasoning
Cook this with the app: pantry check, scaling, and the assistant.