Mousse of Ham a la Europeenne

Ingredients

• one cup cooked ground ham
• one egg
• three tablespoons cream sauce
• two tablespoons sherry
• pepper
• salt
• some kitchen bouquet for coloring

Method

1. 1

   Butter a ring mould and decorate with Spanish pepper and white of cooked egg.

2. 2

   Fill with the ham mousse, mixing well.

3. 3

   Cook in hot water in the oven uncovered for 10-12 minutes.

4. 4

   Serve on a hot platter with hollandaise, supreme, or truffle sauce.

Nutrition per serving

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.

two tablespoons sherry, two eggs, cayenne pepper, and salt. Add sherry, thick cream sauce, also the eggs (one at a time). Stir until very smooth. Butter small individual charlotte moulds, and fill them with the mousse; put in a pan of water and cook in oven from ten to twelve minutes — uncovered. Turn out; glaze with a thin brown glaze; arrange on a green spinach foundation; decorate with a thin waved strip of cream sauce from one end to the other lengthwise. Garnish with parsley. Serve with a supreme sauce in the centre as an entree for luncheon or dinner. AMERICAN COOK BOOK 171 Mousse of Ham ( Mousse de Jambon) a la Europeenne Butter a ring mould and decorate with Spanish pepper and white of cooked egg, any design, and fill with the ham mousse. To one cup cooked ground ham, one egg, three tablespoons cream sauce, two tablespoons sherry, pepper, salt, and some kitchen bouquet for coloring

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