Thursday, June 25, 2009

Veal and Ham Pates

Mince cold cooked veal and ham in the proportion of 2/3 veal and 1/3 ham. A few mushrooms are a pleasing addition. To each cup of the mixture allow a tablespoonful of fine crumbs; season highly with salt, a dash of cayenne, a little lemon juice, and a teaspoonful of catsup. Wet up with stock, or butter and water, and heat in a vessel set in another of hot water, to a smoking boil. Take from the fire, stir in a beaten egg and a glass of sherry, and fill in shells of pastry that have been baked empty. The shells should be hot when the mince goes in. Set in the oven for 2 or 3 minutes, but the mixture must not cook.—From "The National Cook Book," by Marion Harland and Christine Terhune Herrick.

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