1439—Mousse Froide de Jambon

The Preparation of the Mousse.—Finely pound one lb. of very lean, cooked ham; add to it one-third pint of cold Velouté, and rub through a fine sieve.

Put the resulting purée into a basin; season it; work it on ice for a few minutes, and mix therewith, little by little, one-quarter pint of melted aspic. Finally combine two-thirds pint of half-beaten cream with it.

The mousse may be moulded, either in an aspic-No. 916, Another Method of Preparing Aspics de Filets de Soles mould, decorated with truffles, as explained under No. 956, Mousse de Homard, or in small cassolettes, lined with a thin strip of paper inside their brims, after the manner of small, cold soufflés.

As the dishing and serving of mousses are always the same, the reader is begged to refer to those recipes dealing with the question.