1/2 pound lean raw ham.

4 eggs whites.

1/8 teaspoon pepper.

1/2 cup heavy cream Few gratings nutmeg Allemande Sauce.

Asparagus tips.

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.