Ham Mousse in Sherry Aspic

A Taste of the Past: Recreating a 1960s Bridge Luncheon Classic

As a homemaker, I've always loved exploring recipes from different eras. There's something fascinating about stepping back in time and imagining the women who prepared these dishes, the occasions they graced, and the stories they hold. Recently, I stumbled upon a recipe that perfectly encapsulates the elegance and sophistication of 1960s entertaining: Ham Mousse in Sherry Aspic. The very name conjures images of perfectly set tables, delicate china, and lively conversations over bridge games.

This wasn't just any recipe; it was a dish associated with bridge luncheons, a social event central to the lives of many women in that decade. These gatherings weren't simply about the game; they were opportunities for connection, sharing, and a touch of refined culinary indulgence. The Ham Mousse in Sherry Aspic perfectly embodies this spirit – a dish both beautiful and delicious, reflecting a time when attention to detail and presentation were paramount.

The process itself is a journey through culinary history. The aspic, a savory jelly, provides a stunning visual foundation for the light and airy ham mousse. The meticulous steps of creating the aspic, from simmering the broth to carefully chilling the mold, demand patience and precision – a quality that many of the women who made this dish likely embraced. It’s a testament to a slower pace of life, one where the act of cooking was an integral part of social interaction and self-expression.

Imagine the scene: a sun-drenched afternoon, the clinking of teacups, and the gentle murmur of conversation. The centerpiece of the table, the Ham Mousse in Sherry Aspic, shimmers under the light, its elegant appearance reflecting the care and effort that went into its creation. It's a moment of shared pleasure, a testament to the artistry of cooking and the enduring power of connection.

Making this dish today is a chance to reconnect with this lost culinary tradition. It's a conversation starter, a way to spark curiosity about the past and the women who shaped it. It's more than just a recipe; it's a portal to a time of gracious hospitality, carefully crafted meals, and the enduring beauty of simple pleasures.

Beyond the nostalgia, the Ham Mousse in Sherry Aspic remains a truly delicious dish. The contrast of the savory ham mousse and the subtly sweet sherry aspic is a delight, and the process itself is rewarding. Whether you're a seasoned cook or a culinary novice, attempting this recipe is a journey into culinary history and a chance to create a memorable dish that captures the spirit of a bygone era.

The ingredients are relatively simple, readily available, and the result is breathtaking. So gather your ingredients, take your time, and embrace the elegance of this classic 1960s recipe. Prepare to be transported, even for a moment, to a time of sophisticated simplicity and refined gatherings, a time when the simple act of sharing a meal was a celebration in itself.

Step-by-step

• Make the aspic: In a large saucepan combine the broth, the onion, the egg white, and the crushed shell and simmer the mixture for 10 minutes.
• Let the mixture stand for 20 minutes and strain it through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl.
• In small heatproof bowl let the gelatin soften in the Sherry for 5 minutes, heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved, and add it to the broth mixture.
• Let the aspic cool, but do not let it set.
• Rinse a 2-quart mold with cold water, cover the bottom with a thin layer of the cooled but still liquid aspic, and chill the aspic for 3 hours, or until it is firm.
• Pour the remaining aspic into a shallow baking pan and chill it.
• If desired garnish the edges of the bottom of the mold with the egg white and the truffles, attaching the shapes with some of the liquid aspic.
• Make the mousse: In a small heatproof bowl let the gelatin soften in the Sherry for 5 minutes and heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved.
• In a saucepan cook the scallion in the butter over moderate heat, stirring, until it is softened, but do not let it brown, stir in the broth, the tomato paste, and the gelatin mixture, and simmer the mixture, stirring, for 1 minute.
• Remove the pan from the heat and stir in the ham.
• Season the mixture with the nutmeg and salt and pepper and let it cool.
• In a small bowl beat the cream until it just forms stiff peaks and fold it into the ham mixture.
• Chill the mousse, set over a bowl of ice and cold water, stirring occasionally, for 10 hours, or until it is slightly set.
• Pour the mousse into the mold, spreading it evenly, and chill it, covered, for 3 hours, or until it is set.
• Unmold the mousse onto a chilled platter and garnish the platter with the remaining chilled aspic, chopped, and the parsley.