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McQueen Family Cookbooks item 1
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Ham Mousse 1 env. unflavored gelatin 1/4 c cold water 1 1/2 c boiling chicken broth 2 eggs separated 1 c. heavy cream 3 1/2 c very finely gr. ham chilled 1/4 c dry sherry Soak gelatin stir into hot broth add a little to lightly beaten egg yolk stir - add to broth cook gently over low heat till it coats a wooden spoon Cool dont chill Beat egg white till stiff
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Ham Mousse 1 env. unflavored gelatin 1/4 c cold water 1 1/2 c boiling chicken broth 2 eggs separated 1 c. heavy cream 3 1/2 c very finely gr. ham chilled 1/4 c dry sherry Soak gelatin stir into hot broth add a little to lightly beaten egg yolk stir - add to broth cook gently over low heat till it coats a wooden spoon Cool dont chill Beat egg white till stiff
Szathmary Culinary Manuscripts and Cookbooks
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