Mousse of Virginia Ham

Ingredients

• half a pound of cooked Virginia ham
• two whole eggs
• one gill of cold cream sauce
• half a cup of thick cream
• finely chopped red ham

Method

1. 1

   Pound ham to a pulp, add eggs and cream sauce, rub through a sieve, and mix with chicken forcemeat.

2. 2

   Fill buttered moulds, steam, turn out carefully, and serve with demi-glace flavored with Madeira.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 41. The excerpt below is the record exactly as published.

MOUSSE OF VIRGINIA HAM ^ Pound to a pulp half a pound of cooked Virginia ham, free from gristle and fat, add two whole eggs and one gill of cold cream sauce. Rub the whole through a sieve, place in a bowl, and add to it one-third as much chicken forcemeat. Mix well together with a wooden spoon, working it vigorously and adding half a cup of thick cream. Have some small tin moulds well buttered and sprinkled with finely chopped red ham

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