Mousse of Ham a la Pompadour

Ingredients

• two cups cooked ground ham
• one cup chicken mousse
• sherry
• pepper
• salt

Method

1. 1

   Butter a mould and fill with mousse of ham a la princesse.

2. 2

   Decorate with chicken mousse strips and fill with ham mousse.

3. 3

   Cook in hot water for 12-15 minutes covered.

4. 4

   Turn out and serve with truffle or mushroom 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.

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. Mix well. Fill half the ring mould with ham mousse and half with the mousse of spinach [see recipe: Mousse of Spinach]. Cook in hot water in oven — uncovered — from ten to twelve minutes. Serve on a hot platter with a hollandaise, supreme, or truffle sauce as an entree for luncheon or dinner. Souffle of Ham with Spinach a la Princesse * Jambon souffle, aux Epinards, a la Princesse Butter plain souffle moulds; decorate one side of the mould with a daisy of cooked white of egg or truffle; fill with mousse of ham [see recipe: Mousse of Ham a la Charlotte], and the other side fill with spinach mousse. To one cup spinach one cup ham mousse. Close the two moulds together; put in hot water and cook from six to eight minutes in a slow oven — well covered. Turn out on a paper doily; garnish with parsley. Serve with white truffle sauce. Mousse of Ham a la Honey-comb Mousse de Jambon a la Rayon de Miel Grind the cooked ham through the machine about three times. To two cups grated ham take six tablespoons cream sauce, two eggs, two tablespoons sherry, cayenne pepper and salt. Stir until very smooth. Butter a ring mould; decorate with cooked macaroni that is threaded with truffles and cut in thin slices; fill with the mousse. Cook in oven in hot water — uncovered — from twenty to thirty minutes. Serve with cream mushroom sauce as an entree for luncheon or dinner. Mousse of Ham (Mousse de Jambon) a la Gimo Take to half cup chicken mousse one cup cooked ground ham; mix together and flavor with sherry, pepper, and salt; put spoonfuls on a pan in the shape of croquettes, thick in centre and pointed at ends; decorate with chicken mousse around with a strip of truffles; cook in oven for ten minutes — covered — with sherry in the pan. Serve on a spinach foundation with truffle or mushroom sauce in the centre as an entree. 172 THE SWEDISH, FRENCH, Cutlet of Ham ( Cdtelette de Jambon ) a la Signora Slice boiled ham cut in the shape of a small chop. Decorate around with chicken mousse and a dot in the centre with a diamond of truffle on top. Cook in oven — covered — on a buttered pan with some wine from six to eight minutes. Serve on a foundation of spinach with a truffle sauce in the centre and a paper frill on each chop. Entree for luncheon or dinner. Timbale of Ham with Spaghetti a la Juliet Jambon au Spaghetti en timbale, a la Juliet Butter timbale moulds and circle cooked spaghetti all around to cover the inside of the mould; fill with ham mousse [see recipe: Mousse of Ham a la Baltimorienne]; put in a pan of hot water and cook from eight to ten minutes — uncovered. Turn out on a plat¬ ter; serve with truffle or mushroom sauce around. Pastry with Ham ( Petits Pates de Jambon ) a la Napoleon Roll out puff paste very thin, and bake in oven. Spread with a hot mousse of ham; put a second layer of puff paste on top. Cut in diamond shapes or squares; sprinkle with grated ham and decorate with cream sauce; arrange on a paper doily. Serve with truffle sauce as an entree for luncheon or dinner. Mousse for the Filling. One cup cooked grated ham, two tablespoons cream sauce, one tablespoon sherry, pepper and salt. Mix all together. Croquettes of Ham with Vegetables Croquettes de Jambon aux Legumes One cup cooked ham, one tablespoon sherry, three tablespoons hot cream sauce. Grate the ham very fine; add sherry and cream sauce; while hot, shape in croquettes — thick in centre and pointed at ends; when cold, roll in egg and bread crumbs and fry in very hot fat. Arrange on a platter and serve with vegetables — such as peas, string beans, macedoine vegetables, or a mushroom sauce. Souffle of Ham a la Ericsson Hammond Jambon souffle, a la Ericsson Hammond Butter souffle moulds; decorate with truffles; spread with chicken mousse; fill with the mousse of ham. Put two together; cook eight minutes in oven in hot water — covered. Turn out on hot slices of tomato on a warm platter with asparagus tips or green AMERICAN COOK BOOK peas in the centre. Serve with a truffle or mushroom sauce in a sauceboat at the side. Entree for luncheon or dinner. The Centre Filling. One cup cooked grated ham, one table¬ spoon sherry, four tablespoons chicken mousse, two tablespoons cream, pepper and salt. Mix well together. Mousse of Ham ( Mousse de Jambon) a la Pompadour Butter a mould and fill with the mousse of ham a la princesse. To two cups cooked ground ham (that has gone through the ma¬ chine three or four times) add one cup chicken mousse

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