Name: Ham Mousse
Yield: Serves 4 to 6
Cuisine: United Kingdom
Ingredients: 1 lb (½ kg) lean cooked ham, finely minced; Four ¼ oz packets (30 g) powdered gelatine; ⅝ cup (1.5 dl) sherry; Salt and pepper; Nutmeg; 2 eggs, separated; 1¼ cups (3 dl) white sauce

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

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