The Swedish, French, American cook book

Serve with the salad or as a cold dish. Mousse of Ham in Aspic a la Ericsson Hammond Mousse de Jambon, en Aspic, a la Ericsson Hammond Three-quarters of a pound raw ham, half breast of a chicken; put through the machine about six times with whites of two eggs; press through a sieve; stir on ice, adding milk and cream ; try in hot water. When ready, butter and decorate charlotte moulds; fill, and cook eight to ten minutes in hot water — covered ; leave to get cold. When cold, turn out. Aspic a fancy ring mould and arrange one resting on top of another with the points down, around the bottom of the mould; fill with aspic. When stiff, turn out and serve with the salad in the centre. Ham in Aspic ( Jambon en Aspic ) a la Pompadour One and a half cups cooked ground ham, five tablespoons dissolved Cox’s gelatine, two tablespoons sherry, one cup whipped cream, pepper and salt. Add gelatine to the ground ham, then the sherry, pepper, and salt; last, the whipped cream — carefully added. Fill mould that has been lined with aspic and decorated with green string beans, pompadour style, and aspicked again, leave on ice. Turn out and serve with salad of any kind for luncheon or dinner. Mousse of Ham ( Mousse de Jambon ) a la Gimo Glaze a ring mould with aspic, decorate with truffles, carrots, and whites of egg — any design desired; fill with the mousse of ham (which is: two cups cooked grated ham, two tablespoons sherry, four tablespoons dissolved Cox’s gelatine, cayenne pepper and salt, three tablespoons milk, and one cup whipped cream). Stir ham in a pan on ice; add the gelatine, milk, sherry, pepper, and salt, and, last, the whipped cream. Be careful not to let it curl. Fill the aspicked moulds; leave on ice; turn out; garnish with lettuce leaves and serve as a cold dish for luncheon or dinner with aurorian sauce in the centre. Ham in Aspic (, Jambon en Aspic ) a la Gilbert Ledly To one cup of cooked ham (that has gone through the machine once or twice and has been put in a saucepan on ice) add four tablespoons milk, five tablespoons dissolved Cox’s gelatine, two tablespoons sherry. Stir until it commences to get cold; when cold, add three-quarters of a cup whipped cream. Put the mousse in a bag that holds a fancy tube; make little rosettes about one inch in height, on a platter; put a little diamond of truffle on top of each rosette; leave in the icebox to get cold. In the meantime, glaze a ring mould with nice aspic, put about half inch of aspic on bottom of the mould; when settled take the little rosettes, turn them upside down in the mould (one close to the other) until the mould is lined at the bottom; then fill with aspic to the height of the ham. When that is settled, fill with the rest of the mousse and then some more aspic on top, and leave in the icebox until ready to serve. Dip in warm water; turn out on a paper doily; garnish with different colored aspics and lettuce leaves as salad, or serve in the centre of this dish aurorian sauce or mayonnaise dressing in place of the salad. Mousse of Ham ( Mousse de Jambon) a la Walde