1442—Mousselines Froides de Jambon

These mousselines are made from the same preparation as that used for the mousse, and, but for the basic ingredient, which is not the same, they are treated after the manner described under “Petites Mousses de Homard” (No. 958, Petites Mousses de Homard). To avoid needless repetition, therefore, the reader will kindly substitute the word ham for lobster in the recipe just referred to.