This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
1/2 pound lean raw ham.
4 eggs whites.
1/8 teaspoon pepper.
Finely chop ham, add the unbeaten egg whites and mix to a smooth paste. Rub through a sieve, add seasonings and cream a little at a time. Fill slightly buttered cutlet moulds, set in pan, surround with hot water, cover with buttered paper and bake until firm. Remove to hot serving dish, coat with Allemande Sauce and garnish with buttered hot asparagus tips and parsley.
Cutlets Of Ham Alexandria. - Page 234.