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Ham Timbales in Aspic

Erken's ham timbales in aspic from 1914: finely scraped cooked ham mixed with mayonnaise and 3 dl aspic, filled into timbale molds first lined with a 1 cm thick layer of aspic decorated with tarragon leaves and chopped hard-boiled egg. Chilled until the next day, unmolded and served with coarsely cut salad and stuffed olives.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 432 (falt i det fri)

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About the dish

A cold entrée in the French tradition that Erken was fond of: small timbale molds lined inside with clear aspic and filled with ham filling. The dish is made the day before and unmolded only the next day, which made it practical for entertaining.

How to make it

  1. 1

    Make the ham filling

    Scrape or chop the ham completely fine and mix it with the mayonnaise. Stir in the aspic just as it begins to set, and season with salt.

  2. 2

    Chill the molds

    Set the timbale molds in a dish of crushed ice, moisten them with cold water and pour in quite a little aspic.

  3. 3

    Decorate the base

    Decorate with tarragon leaves and a little finely chopped hard-boiled egg.

  4. 4

    Line the molds

    Pour the aspic into the molds a little at a time while turning them around, so that a layer of aspic about 1 cm thick sets all around the mold.

  5. 5

    Fill and chill

    Fill the molds with the ham filling and let them stand in a cold place. They should not be unmolded until the next day.

  6. 6

    Assembly

    Unmold the timbales onto a platter and arrange them with coarsely cut salad and stuffed olives.

Changes from the original

Measurements are converted to modern units (dl, tablespoons). "Aspic" is called aspic/meat jelly, and the amount of hard-boiled egg and tarragon leaves is estimated as "for garnish" since the original does not give an amount. The method is split into numbered steps in modern Norwegian; crushed ice can be replaced by the refrigerator.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 432) → 1949 (korrekturlest, s. 483)~47% av teksten endretfjernetlagt til
250 gr. kokt, mager skinke 4 spiseskefulde mayonnaise spiseskjefulle majones 3 del. aspic (se side 23) haardkokte hårdkokte egg estragonblade. Skinken skrapes fin og blandes blan­des derefter med mayonnaisen, majonesen, irøres aspicen, som netop nettop skal til at å stivne, saltes efter smak. Timbalformerne sættes Timbalformene set­tes i et fat med ophuggen is, fugtes fuktes med koldt vand vann og iheldes ihelles ganske litet lite aspic, pyntes pyn­tes med estragonblade og ganske litet haardkokt, finhakket lite hårdkokt, fin­hakket egg. Aspicen heldes helles litt efter litet litt i formerne, formene, som dreies rundt; naar når aspiclaget er ca. 1 cm. omkring, fyldes formerne fylles formene med skinkefarcen. skinkefarsen. Bør ikke hvælves hvelves før næste dag. Anrettes paa på fat med grovskaaren grovskåren salat og fyldte fylte oliven.

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Frequently asked questions

Why must the timbales stand until the next day?
The jelly layer (the aspic) and the ham filling must set completely before they are unmolded, otherwise they collapse. The recipe recommends that they not be unmolded until the next day – hence the long total time of around 13 hours.
How do I get an even jelly layer in the molds?
Set the timbale molds in a dish of crushed ice, moisten them with cold water and pour in a little aspic at a time while turning the molds around, until the layer is about 1 cm all around the mold. Decorate with tarragon leaf and a little finely chopped hard-boiled egg before you fill with the ham filling.
What does the filling consist of, and what is served with it?
The filling is 250 g cooked, lean ham that is scraped fine and mixed with 4 tablespoons mayonnaise and 3 deciliters aspic just about to set, salted to taste. Arranged on a platter with coarsely cut salad and stuffed olives.

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