Petits Pains de Jambon a la Mireille

Ingredients

• ½ lb. lean cooked ham
• 1 oz. butter
• 3 table-sps. white sauce
• 2 yolks of eggs
• 1 or 2 table-sps. whipped cream
• 1 or 2 tomatoes
• £ oz. butter
• 1 doz. olives
• Brown or tomato sauce
• Seasoning

Method

1. 1

   Take a little pastry, roll it out thinly, cut rounds, line small tartlet tins, prick bottoms, line with paper, fill with rice, and bake until browned.

2. 2

   For the ham mixture, mince the ham, pound with butter and paprika, add egg yolks and white sauce, pound again, add cream, and sieve.

3. 3

   Grease dariole moulds, fill with mixture, cover with paper, and poach in the oven.

4. 4

   Cook tomatoes in butter, season, and add stock if needed.

5. 5

   Serve by placing tomato mixture in pastry cases, topping with ham darioles and an olive, masking with sauce.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 435. The excerpt below is the record exactly as published.

Petits Pains de Jambon a la Mireille) A little pastry. \ lb. lean cooked ham. 1 oz. butter. 3 table-sps. white sauce. 2 yolks of eggs. Paprika pepper. 1 or 2 table-sps. whipped cream. 1 or 2 tomatoes. £ oz. butter. Seasoning. 1 doz. olives. Brown or tomato sauce

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