1433—Mousselines de Jambon Alexandra

Decorate the mousselines, prepared according to one of the two methods above described, with one lozenge of ham and another of truffle. Poach them; drain them well, and dish them in the form of a crown. Cover them with an Allemande sauce, flavoured with ham essence, and combined with two oz. of grated Parmesan per pint of the sauce, and glaze quickly.

After taking the mousselines out of the oven, set in their midst a heap of asparagus-heads, cohered with butter.