Sprinkle the surface with chopped truffles; set a ball of truffle well in the centre of the [soufflé], and cook in the usual way.
[1428—SOUFFLÉ DE JAMBON MILANAISE]
Dish the ham [soufflé] preparation in a buttered timbale, and spread it in alternate layers with a fine garnish à la Milanaise (No. [1258]).
Deck the surface with small pieces of poached macaroni, fried in butter; sprinkle with grated cheese, and cook the [soufflé] in a moderate oven.
[1429—SOUFFLÉ DE JAMBON PERIGOURDINE]
Dish the [soufflé] preparation in layers in a buttered timbale, and between each layer spread a litter of truffle slices. Besprinkle the surface with chopped truffles, and cook the [soufflé] in the usual way.
[469]
][1430—MOUSSES ET MOUSSELINES CHAUDES DE JAMBON]
[Mousses] and [Mousselines] are made from the same preparation as “Farce mousseline de jambon,” in pursuance of the general principles given under No. [195].
The need of differentiating the terms arises from the fact that [mousses] are poached in a mould the contents of which are sufficient for a number of people, whereas [mousselines] are spoon-moulded quenelles, shaped like eggs.
In the preparation of “Farce mousseline de jambon” it is necessary to allow, in the salt seasoning, for the amount of salting the ham has already received.