Appetizers and Hors d'Oeuvresprinted page 1

JAMBONE au MADERA

Name: JAMBONE au MADERA
Yield: Ham Pate for 10-12 persons
Ingredients: 2 lbs. finely ground HAM; 1 lb. Philadelphia style CREAM CHEESE; 1 level tsp. Coleman's dry MUSTARD; 1/2 tsp. ground CLOVES; 1 tsp. WORCESTERSHIRE sauce; 1 tsp ACCENT (MONOSODIUM GLUTAMATE); 1 cup MARSALA WINE.

Dick Richardson, Executive Secretary-Treasurer, Chefs de Cuisine Association of Calif.

Ham Pate for 10-12 persons

Ingredients

2 lbs. finely ground HAM
1 lb. Philadelphia style CREAM CHEESE
1 level tsp. Coleman's dry MUSTARD
1/2 tsp. ground CLOVES
1 tsp. WORCESTERSHIRE sauce
1 tsp ACCENT (MONOSODIUM GLUTAMATE)
1 cup MARSALA WINE.

Method

Mix thoroughly, mould in service bowl and chill. This may be used for DIPS, SPREADS, etc., for sandwiches and CANAPES of all sorts

Note from the transcription

Printed under the group heading HORS d'OEUVRE PATES by Dick Richardson; the contributor line is not repeated over this title. Preceded by a row of asterisks: * * * * * * * * * *

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Photograph of printed page 1 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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Ingredients

Method

Note from the transcription

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