Skip to main content
Main

Chaud-Froid of Ham

A chilled ham mould coated in a mushroom-infused milk mixture thickened with gelatin and egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Mushroom and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 13,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Chaud-Froid of Ham

Ingredients

Directions

Make the mushroom milk

  1. Heat the milk with the chopped mushrooms, seasoning with salt and pepper.

  2. Bring the mixture to a slow boil.

  3. Stir in the soaked gelatin and simmer until dissolved.

  4. Strain through a fine sieve.

  5. Mix in the egg yolk to tint the liquid a pale buff color.

  6. Set aside to cool until it begins to thicken.

Coat and serve

  1. Remove the ham moulds with a skewer.

  2. Dip each mould into the thickening mixture to coat evenly.

  3. Turn out the moulds onto a serving dish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Milk + mushroomtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,231 recipes

    Shared aroma: 1-hexanal (fruit).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Mushroom + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together5,987 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Milk
Forms the main liquid body that sets into the creamy coating.
Gelatine
Sets the liquid as it cools so it holds its shape on the mould.
Egg yolk
Adds richness and tints the liquid a pale buff color.
Mushrooms
Flavour the milk as they simmer, then are strained out.

The step that matters

Stir in the gelatine and simmer until dissolved. Gelatine must fully dissolve in the hot liquid to set evenly. Undissolved granules leave specks and weak spots, so the coating may not hold firm when the moulds are turned out.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Mushroom SoupMushroom Soup60 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes