Mousse de Jambon

Name: Mousse de Jambon
Ingredients: one pound of well-cooked lean ham; one glassful of dry champagne; one glassful of thick cream; one glassful of stiff chicken jelly; a pinch of cayenne; a coating of good aspic

From High living, 1904

Tongue can be substituted for the ham.

Presented as published in 1904. 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 High living (1904) by Linie Loyall McLaren,, page 26. The excerpt below is the record exactly as published.

MOUSSE DE JAMBON — Put through a meat-chopper one pound of well- cooked lean ham ; put in a mortar and pound very fine ; pass through a wire sieve and season with a pinch of cayenne. Add one glassful of dry champagne, one glassful of thick cream and one glassful of stiff chicken jelly and mix well together. Line a mold with a coating of good aspic

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