Jambon a la Weige

Ingredients

• 5 oz. of lean ham
• 4 eggs
• 1/2 gill milk or cream
• 1 teaspoonful powdered sweet herbs
• 1/4 oz. butter
• a pinch of aromatic spice
• a pinch of dry mustard

Method

1. 1

   Chop ham finely, mix with herbs, spice, and mustard.

2. 2

   Beat two whole eggs and two yolks, add milk or cream and all but a dessertspoonful of ham.

3. 3

   Grease a deep dish with melted butter, sprinkle with breadcrumbs, pour in the mixture, and bake in a moderate oven for ten minutes.

4. 4

   Beat remaining egg whites to a stiff froth, mix in a dessertspoonful of ham, pile on the dish, cover, and bake for another five minutes.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 503. The excerpt below is the record exactly as published.

1 oz. butter, 4 oz.foie gras (potted), 4 mushrooms (preserved), 2 oz. cooked stveetbread, 1 gill veloutce (No. 206) or bechamel (No. 202) sauce, 1 egg, seasoning, bread-crumbs, frying-fat, quid about 2 oz. chicken forcemeat. 584 THE NEW CENTURY COOKERY BOOK Fry some very thin pancakes, stamp out some rounds about two inches in diameter. Prepare a salpicon as follows : cut the foie gras (with truffles), mushrooms, and sweetbread into very small dice, put this in a saute -pan with the sauce ; when thoroughly hot add the yolk of an egg ; season with salt, pepper, and a pinch of grated nut- meg. Put it on a plate and let cool. Then shape into little balls, place these in the centre of the rounds of pancake. Put a little raw chicken forcemeat round the edge of each, and fold over the same as rissoles. Brush over with egg, dip in bread-crumbs, and fry a golden colour. Dish up on a folded napkin, and serve hot. 1862. Jamb on a la Weige. — 5 oz. of lean liam, 4 eggs, £ gill milk or cream, i teaspoonful powdered sweet herbs, ^ oz. butter, a pinch of aromatic spice, and a pinch of dry mustard

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