Mousse de Jambon - French
From Pan-Pacific cook book, 1915
Tongue can be substituted for the ham.
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 63. The excerpt below is the record exactly as published.
MOUSSE DE JAMBON— FRENCH Put through a meat chopper twice a pound of tender, boiled, lean ham. Rub through a sieve and season with a pinch of cayenne. Add a cup of white wine and a cup of rich soup jelly — chicken preferred. Fold in a cup of double cream
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