Mousse of Ham a la Charlotte

Ingredients

• two cups grated ham
• six tablespoons cold cream sauce
• two tablespoons sherry
• two eggs
• cayenne pepper
• salt

Method

1. 1

   Grind the cooked ham through the machine about six times.

2. 2

   Add sherry, thick cream sauce, and the eggs one at a time.

3. 3

   Stir until very smooth.

4. 4

   Butter small individual charlotte moulds, fill them with the mousse, and cook in a pan of water in the oven for 10-12 minutes uncovered.

5. 5

   Turn out, glaze with a thin brown glaze, and serve on a green spinach foundation with supreme sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 251. The excerpt below is the record exactly as published.

Mousse of Ham a la Charlotte]. Butter oblong moulds the shape of cigars, and fill them with the ham mousse; put in hot water and cook in oven six to ten minutes — well covered. When done, turn out and glaze with a brown glaze. Arrange on a foundation of hominy in crown style. Serve with mushroom sauce in the centre as an entree for luncheon or dinner. Mousse of Ham ( Mousse de Jambon ) a la Baltimorienne Grind the cooked ham through the machine about six times. To two cups grated ham take six tablespoons cold cream sauce, two tablespoons sherry, two eggs, cayenne pepper, and salt

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