Mousse of Ham with String Beans a la Pompadour

Ingredients

• two cups of the ham mousse
• one cup of string beans
• a little salt
• a small pinch of baking soda

Method

1. 1

   Cook string beans in water with salt and baking soda until green, rinse with cold water.

2. 2

   Line a buttered ring mold with beans, fill with ham mousse mixed with cut string beans.

3. 3

   Cook in warm water for 12-15 minutes.

4. 4

   Turn out on a warm platter and serve with a sauce in the center.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 254. The excerpt below is the record exactly as published.

Mousse of Ham with String Beans a la Pompadour Mousse de Jambon, aux Haricots verts, a la Pompadour Select tender string beans; trim neatly around; put in a sauce¬ pan — with water, a little salt, and a small pinch of baking soda — cook nice and green, about fifteen minutes. When done, rinse over wdth some cold water. Line a buttered ring mould with the string beans, turning the outside of the bean out and the inside in (be careful not to leave any empty spaces in between the beans, which should be close to one another); fill with a ham mousse [see recipe: Mousse of Ham]. To two cups of the ham mousse add one cup of string beans

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