Mousse de Jambon (Cold Ham Mousse)

Ingredients

• 1/2 lb. lean cooked ham
• 1 pint Espagnole saupe
• 1 gill aspic jelly
• 1 1/2 gill cream
• 1/2 oz. gelatine
• salt
• pepper
• grated nutmeg

Method

1. 1

   Pound ham and sauce together in a mortar, rub through a sieve.

2. 2

   Whisk aspic until frothy, whip cream and stir in the pounded mixture.

3. 3

   Add dissolved gelatine and carmine for color.

4. 4

   Turn into a mould and set in ice.

5. 5

   Garnish with chives and truffles, pour half-set aspic over top, allow to set, then unmould.

Nutrition per serving

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 50. The excerpt below is the record exactly as published.

pepper and salt and chopped parsley, pour over two table-spoonfuls sweet oil, allow them to remain in soak for half an hour, and turn them frequently. Drain the cutlets and broil them over a clear fire. They should be cooked through and will take from|fifteen to eighteen minutes. Dish up, and serve with Sauce Robert. (See Sauces.) TETITES MOUSSES DE CANETON A LA MORESCO. [p. I44.) ESCALOPES DE FOIE GRAS A LA GEL^E. (p. 22.) Entries o'f Ham. 117 Mousse de Jambon (Cold). (Cold Ham Mousse.) \ lb. lean cooked ham, \ pint Espagnole saupe, i gill aspic jelly, i| gill cream, \ oz. gelatine, salt, pepper, and grated nutmeg

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