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Ham Mousse

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Ingredients
  Cooked ham 1⁄2 Pound
  Grated nutmeg To Taste
  Espagnole sauce 1⁄2 Pint
  Gelatin 1⁄2 Ounce
  Aspic jelly 1⁄4 Pint
  White stock 2 Tablespoon
  Carmine 1 Drop
  Cream/Milk 7 1⁄2 Fluid Ounce (1 1/2 Gills)
  Chopped truffles 1 Tablespoon
  Aspic jelly 2 1⁄2 Fluid Ounce (1/2 Gill , Pale)
  Salt To Taste
  Pepper To Taste
Directions

Tie a band of stiff paper round a china souffle dish of about 5 in diameter so that it stands about 2 in higher than the dish.
Pass the ham twice through a mincer and sieve it.
Season with salt, pepper and nutmeg.
Add the Espagnole sauce, which is well coloured and flavoured with tomato.
Dissolve the gelatine in the aspic, together with the stock; colour with carmine and add to the ham.
Whip the cream very lightly and fold lightly into the mixture.
When it is beginning to set cream-ily, pour into the prepared souffle case and allow to set.
Add the chopped truffle to the pale aspic and pour on the top of the mould, when the jelly is cold, but not set.
When set remove paper and serve with green salad.

Recipe Summary

Method: 
Chilling
Ingredient: 
Ham

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