Mousse of Ham a la Charlotte

Ingredients

• Three-quarters of a pound of ham
• half breast of a chicken
• white of two eggs
• Add two tablespoons sherry
• some cream
• milk
• pepper
• color with kitchen bouquet
• red coloring the shade of ham
• decorate small charlotte moulds with truffles

Method

1. 1

   Put ham and chicken through a machine about six times with egg whites; press through a fine sieve; put in a saucepan and stir on ice.

2. 2

   Add sherry, cream, milk, and pepper; try in hot water on the stove a little at a time, and if too hard, add more cream and milk.

3. 3

   Butter and decorate small charlotte moulds with truffles, fill with the ham mousse, and cook in oven in hot water for six to eight minutes — well covered.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 249. The excerpt below is the record exactly as published.

pepper and salt. Make a rich thick allemande sauce and spread the cutlets on both sides while the sauce is hot. Put on an oiled paper; leave until cold; dip in egg and bread crumbs and fry in hot fat until well done on both sides and golden brown. Arrange on a platter and put a paper frill on each cutlet. Serve with fresh peas, string beans, or asparagus tips all around, as a lunch or supper dish with apple sauce at the side. Roast Fillet of Pork with Mushrooms a la Lincoln Filet de Pore r6ti, aux Champignons, a la Lincoln Select nice fillets of pork; cut them about four inches in length; fry in fat and butter until brown; sprinkle with pepper and salt. When done, arrange on a hot platter with a rich mushroom sauce all around; garnish with parsley. Serve as an entree for luncheon or dinner. Loin of Pork ( Longe de Pore ) Can be roasted, broiled, and fried in the same way as chops. HAM ( Jamhon ) Boiled Roasted Virginia Ham a la New York Jambon de Virginie, bouilli et roti, a la New York Put the ham in water and let soak for about twelve hours, then change the water. Then put in a pot with sufficient water to cover it and let it come to a boil; draw the pot aside, or if the fire is very hot, put something underneath that preventsthe ham from boil¬ ing; let simmer slowly for eight hours. Then take it from the pot, put it in a roasting pan, remove the skin from the ham and put in oven with some Rhine wine, champagne, or sweet cider. Roast for about half an hour — until it becomes golden brown on top. This ham is served hot as an entree. Garnish with spinach tim¬ bales and serve with champagne sauce. It is also served as a joint with the garnishing of spinach and with potatoes and bordelaise sauce. Can also be served with the salad for luncheon or dinner, cold or hot. AMERICAN COOK BOOK Boiled Roasted Smoked Ham a la Barnegat Jambon fume, bouilli et roti, H la Barnegat Soak the ham from four to five hours; then put in a pot with water enough to cover and let simmer from three to four hours (according to size of the ham). When the little bone at the end of the ham is loose, it is done. When done, remove from the pot, put in a roasting pan, take off the skin, sprinkle with sugar, stick it with whole cloves all over, put in oven and roast it until it is golden brown (take care not to let it burn). Serve with cooked spinach or green cabbage all around and potatoes, as a roast for dinner, with French mustard. Boiled Ham ( Jambon bouilli ) a 1’ Allemande Select a nice young smoked ham that is well cured; put in water and boil from three to four hours, according to size; then transfer from the pot to a pan (if the ham is very fat, remove part of the fat on the top). Put in oven for a few minutes. Make a very thick velvety allemande sauce, flavored with sherry, and glaze the ham all over; decorate with some strips of Spanish pepper, brown Perigord sauce, etc. Arrange on a hot platter, garnish with spinach timbales, and serve with mashed potatoes as a joint for dinner. Virginia ham can also be prepared in this way. It is well to carve the ham before it is glazed. Broiled Ham with Shirred Butter (, Jambon grille, au Beurre) Slice the ham (that has been well cured) in thin slices; put on a broiler and broil on both sides until golden brown. Put on a platter, pour some melted butter over the ham with some chopped parsley; garnish with parsley. Serve with eggs and creamed po¬ tatoes for breakfast. Fried Ham with Eggs ( Jambon frit, aux CEufs ) Slice the ham (that has been well cured) in thin slices; put in a frying pan and fry on a very quick fire until golden brown on both sides. Arrange on a hot platter, one slice resting on top of another. Put about four tablespoons stock in the pan (if stock is not at hand, water will do instead). This will make a nice brown gravy; pour it all around the ham; garnish with parsley. Serve for breakfast with some potatoes and eggs. This ham can be served all around poached eggs that are put on round pieces of buttered toast. .HtttroUtlHMM' ^^WV.W*NV,VWAVAV/AVA\SN\m%,AVM,AV,VftVMm^WWAVWAW\VWAVAfAygWkVMMW^v//AWAVA*AV,v . * ft **«::: S4§fc» iX* \ „ . v , IWMWW'AV,S . k>.‘?.V,%‘-V.NV* ^‘*‘*4' . % ‘•‘♦^‘♦‘••♦V/»v-V-AV*V.V.V.V*.V,V.‘.».v.**\V^*V*V**>//AVA^V/,v.« ^sasssx avavJS! VAV^V.Vr^^^V,V////A^VAV.VA^^^^^^^^VW,V/r^V.^^V.^^‘.^‘.V,^S‘.^^. :!^tiX ■4V. TOW!««^^wvWaMWifflWji1 . w , •.■.■.■.‘S.v.v.v.v.vj.v.v ss. \i •' Si §, S, " ■ * -'AV, i-'.v.v.V-V • •*•*' | HaBteA 1 Copyright, 1918, by Mrs. Ericsson Hammond THE SWEDISH, FRENCH, Mousse of Ham ( Mousse de Jambori) a la Charlotte Three-quarters of a pound of ham, half breast of a chicken. Put through machine about six times with white of two eggs; press through a fine sieve; put in a saucepan and stir on ice. Add two tablespoons sherry, some cream, milk, and pepper; try in hot water on the stove a little at a time, and if too hard, add some more cream and milk; color with kichen bouquet and red coloring the shade of ham. Butter and decorate small charlotte moulds with truffles — any design; fill with the ham mousse; cook in oven in hot water six to eight minutes — well covered. Serve on a spinach foundation, with truffle or mushroom sauce in the centre, as an entree for luncheon or dinner. Ham (Jam bon) Souffle a la Lydie Butter souffle moulds; decorate the smooth side with a daisy of cooked white of egg or truffles; fill with ham mousse [see recipe: Ham Mousse a la Charlotte]; put two moulds together and cook in hot water — covered — from ten to twelve minutes. Serve with truffle, mushroom, or supreme sauce, for luncheon or dinner. Crown of Virginia Ham a la Hildur Jambori de Virginie, en Couronne, a la Hildur Make a mousse of ham [see recipe: Mousse of Ham a la Charlotte

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