Chapter XV · Relevés and Entrées · No. 1440
1440—Mousse Froide de Jambon à l’Alsacienne
Take a deep, square dish and garnish it, half-full, with fine, ham mousse. Even the surface of this layer of mousse, and, when it has set, arrange upon it some shells, raised by means of a spoon dipped in hot water, from a foie-gras Parfait. As soon as this is done, pour over the foie-gras shells, a sufficient quantity to cover them of half-melted succulent chicken aspic with Madeira, and let this jelly set.
When about to serve, incrust the dish in a block of ice.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1440, p. 471. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →