1441—Mousse de Jambon au Blanc de Poulet

Garnish a deep, square dish with some ham mousse. When the latter has set, arrange thereon the suprêmes of a very white, poached fowl. These suprêmes, cut into regular collops, should be coated with a white chaud-froid sauce.

Cover with aspic, as directed under “Mousse à l’Alsacienne,” and serve.

N.B.—If desired, the collops need not be coated with chaud-froid sauce, but, in this case, they should be covered with aspic.