An egg rich, creamy filling with delicious ham. We particularly enjoyed this when made with prosciutto, jambon and Westphalian hams, though any good ham will do.

Ham Filling
Serves: 2 1/2 Cups
  • Enriched White Sauce; * see Note (see Recipe)
  • 1/2 pound cooked ham; finely chopped
  • salt and white pepper, to taste
  • 3 egg whites
  1. Prepare white sauce as directed, then stir in ham.
  2. Taste and add salt and pepper as needed.
  3. Let cool to room temperature.
  4. In a bowl beat egg whites until stiff peaks form. Fold egg whites into sauce mixture.
NOTES: Enriched White Sauce should be made with 3 egg yolks instead of 2 yolks.

Yield: 2 1/2 cups.

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