Little Creams of Ham Iced. (Petites Crèmes de Jambon Glacées.)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Garnish
Instructions (8)
  1. Whip half a pint of cream till quite stiff.
  2. Mix with it a quarter of a pint of liquid aspic jelly and a few drops of carmine to make it a pale salmon colour.
  3. Add a dust of cayenne, and five ounces of lean cooked ham that is cut up in very little dice shapes.
  4. Stir all together over ice until it begins to set.
  5. Put it in a Neapolitan ice mould and place this in the ice cave for about one and a half hours.
  6. When sufficiently iced dip the mould in cold water, remove the covers, and turn the ham cream on to a clean cloth.
  7. Cut it in slices crossways, and dish them up on a dish paper in a round overlapping one another.
  8. Garnish the centre with a bunch of picked mustard and cress or any nice salad, and decorate the slices with ham butter by means of bag and fancy pipe.
Original Text
Little Creams of Ham Iced. (Petites Crèmes de Jambon Glacées.) Whip half a pint of cream till quite stiff, then mix with it a quarter of a pint of liquid aspic jelly and a few drops of carmine to make it a pale salmon colour, add a dust of cayenne, and five ounces of lean cooked ham that is cut up in very little dice shapes; stir all together over ice until it begins to set, then put it in a Neapolitan ice mould and place this in the ice cave for about one and a half hours; when sufficiently iced dip the mould in cold water, remove the covers, and turn the ham cream on to a clean cloth, cut it in slices crossways, and dish them up on a dish paper in a round overlapping one another; garnish the centre with a bunch of picked mustard and cress or any nice salad, and decorate the slices with ham butter by means of bag and fancy pipe.
Notes
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