The Swedish, French, American cook book

Take small individual fluted moulds; glaze with a rich aspic; decorate with strips of truffles and Spanish pepper (and a daisy on the bottom if there is place for it). Line the mould with cream; to one cup whipped cream two tablespoons dissolved Cox’s gelatine. Flavor with sherry, pepper and salt to taste; then fill. Filling. One cup cooked grated ham, three tablespoons dissolved Cox’s gelatine, one tablespoon sherry, pepper, and salt to taste, and half cup cream. Stir ham, gelatine, pepper and salt on ice; add sherry. When it begins to get cold, add the whipped cream. When the moulds are full, put some more cream on the top and leave on ice until cold, and ready to serve. Dip in warm water and turn out on a green foundation that has been garnished with Spanish pepper and white of eggs. Serve with any kind of salad in the centre, or as a cold dish with aurorian sauce. Aspic of Mousse of Ham a la Rydberg Mousse de Jambon, en Aspic, a la Rydberg Take cooked ham and put through machine two or three times. Then measure it by the cup. To one cup of ham take four table¬ spoons dissolved Cox’s gelatine, two tablespoons sherry, pepper and salt to taste, and three-quarters of a cup whipped cream. Fill a ring mould that has been glazed with aspic and decorated with Spanish pepper, truffles, and white of eggs (any design), put the mousse in a fancy paper tube, waving it into the mould, all around the bottom; then fill with aspic the height of the mousse. When settled, add another layer of the mousse, then aspic, and so on until the mould is full; leave on ice. When cold and ready to serve, dip in warm water, turn out on a paper doily, and garnish with chopped aspic. Serve with any kind of salad in the centre with mayonnaise dressing for luncheon or dinner. Ham (Jambon) a la Chaud-froid To one cup of cooked grated ham take two tablespoons sherry, four tablespoons dissolved Cox’s gelatine, two tablespoons milk, one cup whipped cream, pepper and salt to taste. Put the ham through the machine about five times; put in a saucepan; add the milk, the gel¬ atine, sherry, pepper, and salt; stir on ice until it begins to get cold; add the cream — gently (take care not to let it curl). Put table¬ spoonfuls from the mixture on a platter all the same size, the shape of a half egg; put in the icebox until cold, then put on a broiler and chaud-froid with the white chaud-froid sauce; decorate all around strips of chaud-froid sauce that has been colored brown, and put a dot in the centre with a diamond of truffle on top; glaze with some white aspic. Serve on a decorated hominy founda¬ tion, with aurorian sauce in the centre, as a cold dish (or with any kind of salad) for luncheon or dinner. Ham in Aspic ( Jambon en Aspic ) a l’Americaine Glaze small ring moulds with aspic and decorate with strips of white of eggs and truffles; then fill. Filling. One cup cooked ground ham, three tablespoons dis¬ solved Cox’s gelatine, one tablespoon sherry, four tablespoons whipped cream. Stir ham with the gelatine and sherry on ice; add pepper and salt to taste; last the cream; fill the moulds. When ready to serve, turn out on individual decorated hominy foundation with mayonnaise dressing or aurorian sauce in the centre of each ring, with the heart of the lettuce in the centre of the dish, and chopped aspic around.