Serve on slices of good French bread and Cumberland Sauce
2 Tbsp. Unflavored gelatin
½ cup cold chicken broth
1 cup hot chicken broth
3 egg yolks
1 ½ cups cream
2 cups cooked ham, cut in small pieces
½ cup sherry
1 cup heavy cream, whipped
Soften the gelatin in the cold broth, then dissolve the softened gelatin in the hot broth.
Beat the egg yolks, add cream and cook over low heat, stirring constantly until it thickens and the sauce coats the back of a spoon. Add gelatin mixture.
Put 1/4 of the chopped ham in a blender, add 1/4 of the cooked gelatin mixture and blend. Continue until the ham and sauce are all blended. Add sherry. Chill until mixture begins to set.
Whip the cream and fold it into the ham mixture. Pour into a mold (a glass mixing bowl will do) rinsed with cold water. Cover with plastic wrap and chill until firm.
NOTE: This has been adapted to a blender. The original called for chopping the meat very finely and added all of it to all of the sauce.
Cumberland Sauce
This is the best of all sauces for cold meat, legendary with venison. The sauce is served cold but may be served with warm or hot meats, with smoked meats and chicken as well.
With a vegetable peeler pare the rind from 2 large oranges.
Slice into matchsticks. Plunge into boiling water and boil 5 minutes. Strain.
Put them in a bowl with 4 Tbsp. Redcurrant jelly, a heaping teaspoon of Dijon or Creole mustard, a pinch of pepper and salt and a pinch of ground ginger (dried).
Melt the mixture over very low heat, stirring-don’t let it catch on the bottom. Add 7 or 8 Tbsp. Port wine. Stir and cook for another 5 minutes.
You should have no lumps, if you do blend, it in your blender. Serve cold.
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