Home › The Principles of Cookery › Ham and Eggs, Moulded

Ham and Eggs, Moulded

Chop finely half a pound of cold boiled ham. Mix with it half a pint of cream and the white of an egg beaten to a froth. Mix well; line several greased moulds with the mixture; break a raw egg carefully in the centre of each, and bake for ten minutes in a moderately quick oven. If baked in tin moulds it will be necessary to turn out before serving, but this is so difficult to do without breaking the eggs that it is better to use earthenware fireproof dishes in which they may be served.