Ham Mousse

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


  • 1 lb (½ kg) lean cooked ham, finely minced
  • 2 eggs, separated
  • cups (3 dl) white sauce
  • cup (1.5 dl) sherry
  • Four ¼ oz packets (30 g) powdered gelatine
  • 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 stir in the sherry.

Dissolve the gelatine in a little hot water and stir into the sauce. Then add the minced ham. Remove the pan from the heat, stir well, and when cold, fold in the stiffly beaten egg whites. Pour the mixture into a mould. Cover the mould and put it in the refrigerator. Turn out when thoroughly chilled and set.