Ham Savouries Recipe
Ingredients
| Gelatine | 3 Teaspoon | |
| Cooked ham | 8 Ounce | |
| Butter | 2 Ounce | |
| Flour | 2 Ounce | |
| Milk | 1/2 Pint | |
| Parsley | 1 1/2 Tablespoon, chopped | |
| Pinch dry mustard | ||
| Pinch nutmeg | ||
| Salt, pepper, beaten egg, breadcrumbs | ||
| Salt, pepper, beaten egg, breadcrumbs | ||
Directions
Soften gelatine in 1 1/2 tablespoons water.
Mince or chop ham finely.
Melt butter, add flour and cook, stirring, 1 minute.
Remove from heat, gradually add milk.
Return to heat, cook until thickened, stirring constantly.
Dissolve gelatine over hot water.
Add ham, parsley and gelatine to sauce, add mustard and nutmeg; season to taste.
Spread on tray, refrigerate until set.
Form into balls, about the size of large walnut.
Dip in beaten egg, then in breadcrumbs; do this twice.
Deep fry until golden brown.
Mince or chop ham finely.
Melt butter, add flour and cook, stirring, 1 minute.
Remove from heat, gradually add milk.
Return to heat, cook until thickened, stirring constantly.
Dissolve gelatine over hot water.
Add ham, parsley and gelatine to sauce, add mustard and nutmeg; season to taste.
Spread on tray, refrigerate until set.
Form into balls, about the size of large walnut.
Dip in beaten egg, then in breadcrumbs; do this twice.
Deep fry until golden brown.
Chef
