Ham Mousse

A luncheon dish. This is a very good nineteenth-century recipe for using up cold ham.


  • 1 lb. (½ k.) lean cooked ham, finely minced
  • 1 oz. (30 g.) gelatine (powdered)
  • 2 eggs
  • ½ pint (3 dl.) white sauce
  • ¼ pint ( dl.) sherry
  • nutmeg
  • salt and pepper


Blend the egg yolks with the cooled white sauce. Reheat gently without allowing to boil, as the mixture curdles easily, season with a little salt, plenty of pepper and nutmeg, and add sherry. Dissolve the gelatine in a tablespoon of hot water and stir into the sauce. Then add the minced ham. Remove from the heat, stir well, and when cold, fold in the stiffly whipped whites of the 2 eggs. Place in a mould and set in the refrigerator. Turn out when cold.