The Swedish, French, American cook book

Select very tiny tomatoes; put in hot water and remove skins; cut the tomatoes at the end where the stem is; scoop out carefully and fill with the mousse of jambon a la princesse. Put on a but¬ tered pan with the cut side down and cook in oven with some sherry from ten to twelve minutes — covered; when done, glaze half with a rich allemande sauce and the other half with a tomato glaze. Arrange on a foundation of decorated hominy, with a green leaf stuck on each, and a rich supreme sauce in the centre; serve as an entree for luncheon or dinner. Mousse de Jambon a la Princesse. To two cups cooked ground ham that has gone through the machine about three or four times add one cup chicken mousse. Flavor with sherry, pepper, and salt. Mousse of Ham with String Beans a la Pompadour Mousse de Jambon, aux Haricots verts, a la Pompadour Select tender string beans; trim neatly around; put in a sauce¬ pan — with water, a little salt, and a small pinch of baking soda — cook nice and green, about fifteen minutes. When done, rinse over with some cold water. Line a buttered ring mould with the string beans, turning the outside of the bean out and the inside in (be careful not to leave any empty spaces in between the beans, which should be close to one another); fill with a ham mousse [see recipe: Mousse of Ham]. To two cups of the ham mousse add one cup of string beans that have been cut in very small thin pieces; put in oven in warm water and cook from twelve to fifteen minutes — well covered. When done, turn out on a warm platter and serve with a mushroom, hollandaise, or supreme sauce in the centre, as an entree for luncheon or dinner. COLD DISHES OF HAM ASPIC Take two cups of the broth that the ham has cooked in, two cups tomato juice, one large package Cox’s gelatine, three tablespoons sherry, some pepper and salt to taste; add the half-beaten whites of two eggs; mix well. Put on stove over a hot fire and stir until it comes to a boil; take off, let it drain slowly through a thin cotton flannel or thick cheesecloth. If wanted an amber shade, color with kitchen bouquet: if a tomato shade is desired, color with Burnett’s red and orange coloring; and if green, color with the green spinach coloring. Garnished Chaud-froid of Ham Chaud-froid de Jambon, garni Boil ham four hours; leave in the broth until cold; take out and trim part of the fat off and carve as much as needed crosswise in thin slices; move one slice and leave the others in place. Make a chaud-froid sauce ; chaud-froid, then glaze with aspic; decorate with truffles, Spanish pepper, and some chaud-froid sauce colored green; then glaze again. Garnish with little pyramids of spinach and chopped aspic around; to one cup spinach four tablespoons mayonnaise dressing, four tablespoons dissolved Cox’s gelatine, and three tablespoons whipped cream. Stir the cooked spinach on the ice and add gelatine, mayon- naise dressing, and, last, the whipped cream. When cold, put through a fancy tube in pyramid shapes like rosettes, put around the ham with a speck of Spanish pepper on the top. Serve with the salad or as a cold dish for supper. Ham ( Jambon ) a la Celestine