Ham Mousse

Name: Ham Mousse
Cuisine: Northern Europe
Ingredients: Salt and pepper; Nutmeg; Salt and pepper; 1¼ cups (3 dl) white sauce; 2 eggs, separated; Four ¼ oz packets (30 g) powdered gelatine; ⅝ cup (1.5 dl) sherry; 1 lb (½ kg) lean cooked ham, finely minced; 1 lb (½ kg) lean cooked ham, finely minced

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

A very good lunch or supper dish. The recipe comes from Wiltshire and is known to date back to the early nineteenth century.

Ingredients

1 lb (½ kg) lean cooked ham, finely minced
2 eggs, separated

Europe
United Kingdom
Engalnd
Supper
Main course
Lunch

Method

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 stir in the sherry.

Dissolve the gelatine in a