Mousse of Ham (Mousse de Jambon) a la Walde

Ingredients

• four cups cooked ham
• one cup pate de foie gras
• twelve tablespoons of dissolved Cox’s gelatine
• four tablespoons sherry
• pepper
• salt
• three cups cream
• one cup milk
• one tablespoon flour

Method

1. 1

   Put the ham in a saucepan with the pate de foie gras that has been pressed through a sieve; flavor with the sherry, pepper, and salt; stir on the ice.

2. 2

   When it gets cold, add eight tablespoons gelatine; beat until it becomes very smooth, then add two cups whipped cream.

3. 3

   Form on a bacon sheet in the shape of a ham; put at the end of the ham a leg bone of a chicken if no ham bone be at hand.

4. 4

   Chaud-froid with a white chaud-froid sauce; decorate with truffles, Spanish pepper, green cream, etc., according to taste.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 256. The excerpt below is the record exactly as published.

Mousse of Ham ( Mousse de Jambon) a la Walde Take four cups cooked ham that has gone through the machine five or six times, one cup pate de foie gras, twelve tablespoons of dissolved Cox’s gelatine, four tablespoons sherry, pepper, salt, three cups cream, one cup milk, and one tablespoon flour

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