Little Hams with Salad

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
For the ham moulds
For the salad and garnish
Instructions (13)
  1. Line the top part of the little ham moulds with plain aspic jelly.
  2. Lightly sprinkle over the jelly a very little finely chopped parsley.
  3. Line the bottom part of the mould with red aspic and let it set.
  4. Fill up the mould with a purée of cooked ham or tongue (as described below).
  5. Turn out the ham moulds.
  6. Dish on a border of red coloured aspic.
  7. Garnish the centre and round the dish with a salad of crisp lettuce.
  8. Mix the lettuce with small picked leaves of fresh tarragon and chervil.
  9. Add some strips of lean ham or bacon to the salad garnish.
  10. Cut the strips of ham or bacon about one inch long and a quarter of an inch thick.
  11. Sauté the strips in a little butter for three or four minutes without discolouring.
  12. Strain the strips from the butter.
  13. When cold, season the strips with finely chopped tarragon and salad oil.
Original Text
Little Hams with Salad. (Petits Jambonneaux au Salade.) Take some little ham moulds, line the top part of them with plain aspic jelly and lightly sprinkle over the jelly a very little finely chopped parsley, then line the bottom part of the mould with red aspic, let this set and fill up the mould with a purée of cooked ham or tongue as below, turn out and dish on a border of red coloured aspic and garnish the centre and round the dish with a salad of crisp lettuce that is mixed with small picked leaves of fresh tarragon and chervil, and some strips of lean ham or bacon. Cut the strips of ham or bacon about one inch long and a quarter of an inch thick, and saute them in a little butter for three or four minutes without discolouring, then strain from the butter, and when cold season with finely chopped tarragon and salad oil,
Notes
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