Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
4 tbsp butter or margeriner>
1/4 cp all-purpose flour
3/4 cp milk
4 egg yolks
1 cp ground cooked ham
1 tsp dry mustard
1/8 tsp pepper
6 egg whites
1/2 tsp cream of tartar
1 - Start oven at moderate(350 degrees F.).
2 - Grease narrow, deep 2-quart baking dish or casserole.
3 - Melt butter or margerine in saucepan.
4 - Stir in flour smoothly.
5 - Add milk gradually, stirring and cooking until mixture thickenes and boils.
6 - Remove from heat.
7 - Beat egg yolks slightly.
8 - Stir into cream sauce.
9 - Add ham, mustard, and pepper.
10 - Mix.
11 - Beat egg whites until foamy.
12 - Add cream of tartar and bet until they stand in stiff peaks when beater is removed.
13 - Fold ham mixture into egg whites.
14 - Pour at once into prepared baking dish.
15 - Set dish in shallow pan of hot water.
16 - Bake 35 to 40 minutes, until puffy and browned.br> 17 - Serve immediately
Makes 4 servings.