Ham Mousse

Ingredients

• 1 ib. peisetine ham
• 8 cooked tomatoes
• 1 pint whipping cream
• A little pepper
• A little paraley

Method

1. 1

   Line a wet mould with aspic and allow to set.

2. 2

   Put the ham through a chopper, then rub it with the tomatoes through a sieve, add pepper and four tablespoonfuls liquid aspic, then fold in the whipped cream.

3. 3

   Pour into the mould, cover with aspic, and set aside to cool.

4. 4

   Turn out carefully and decorate with parsley.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 12. The excerpt below is the record exactly as published.

HAM MOUSSE Line a wet mould with aspic and allow to set. Put the ham through a chopper, then rub it with the tomatoes through a sieve, add pepper and four tablespoonfuls liquid aspic, then fold in the whipped cream. Pour into the mould, cover with aspic, and set aside to cool. Turn out carefully and decorate with parsley. JELLIED CHICKEN Singe and draw the chicken, put into a kettle of boiling water, and cook slowly until tender. Lift out and set aside to cool. Cut the meat into neat pieces. Put Page 28 eer to twelve persons] 84 = “Cox's INSTANT POWDERED GELATINE 1b. en obey or’ finnan” ped cream i gill el whip white sauce Salt, cayenne, and lemon jrice to taste 4 et ‘“ jelly (see Recipe 0. > gill eF 5 0 Truffles and cucumber skin for decoration {Pour persons] 1 = aspic jelly (Recipe No. 19 4 hard cooked eggs 4 slices tomate 1 oz. butter 1 teaspoonful anchovy sauce 1 teaspoonful white pepper Few drops lemon juice Saiad oil A vary little salt Tarragon vinegar Littie finely chopped parsley {Four to five as.” Be je 1 ib. peisetine ham 8 cooked tomatoes 1 pint whipping cream A little pepper A little paraley

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