Tartelettes de Jambon a la Hongroise

Ingredients

• 8 ounces of lean cooked ham
• 2 ounces of butter
• 2 gills of cold Bechamel sauce
• season liberally with paprika
• the yolks and whipped whites of 4 eggs
• some half baked paste crusts

Method

1. 1

   Pound in the mortar 8 ounces of lean cooked ham, add to it gradually 2 ounces of butter and 2 gills of cold Bechamel sauce, rub through a fine sieve, season liberally with paprika and incorporate with the puree the yolks and whipped whites of 4 eggs.

2. 2

   Have some half baked paste crusts ready, and fill these with the above mixture.

3. 3

   Bake in a slow oven for 10 to 12 minutes, and serve hot.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 6. The excerpt below is the record exactly as published.

TaSTELETTES DE JaMBON a la HoNGROISE— fHUNGA- RiAM Ham Tartlets. Pound in the mortar 8 ounces of lean codced ham, add to it gradually 2 ounces of butter and 2 gills of cold B6chamel sauce^ rub through a fine sieve, season liber- ally with paprika and incorporate with the puree the yolks and whipped whites of 4 eg^s. Have some, half baked paste crusts

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