Ham Puree
From Home cookery, 1898
Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 60. The excerpt below is the record exactly as published.
Ham Puree, using a large rose forcer. 140 Then force on the top of the Ham Pur6e a rose of clotted, iced, or whipped cream. Sprinkle over hard-boiled yolk of egg which has been passed through a sieve. Stick a sprig of tarragon in the centre of each.croute. Set the dish aside in a cool place until required. Use for Hors d'oeuvre, cold luncheon, savoury, or second course dish. Ham Puree. Cooked lean ham 4 oz. Fresh butter 2 oz. Egg I hard-boiled yolk. Cayenne.
Cook this with the app: pantry check, scaling, and the assistant.