If the meat of the ham is not very red, the colour of the forcemeat may be intensified by means of a little vegetable red, in order that it may be of a distinct pink shade.
[1431—TREATMENT AND ACCOMPANIMENT OF HAM MOUSSE]
Put the forcemeat in a deep border-mould, somewhat like a Charlotte, and poach it under cover in a [bain-marie].
That the poaching may be regular, keep in water at a constant temperature of 205° or 208° Fahrenheit, and allow forty-five minutes for the operation in the case of a [mousse] made in a quart mould.
The preparation is seen to be cooked when it swells and rises in the mould.
As soon as this occurs, withdraw the latter from the [bain-marie]; let it stand for five minutes, that its contents may settle; turn it upside-down on a dish, and wait two minutes before removing the mould. In any case, do not take off the mould until the liquid which has drained from it, all round the dish, has been soaked up. Ham [mousses] are chiefly accompanied by Suprême sauce, or Veloutés with curry or paprika; sometimes, too, a highly-seasoned and buttered half-glaze sauce, with Madeira, Port, or Marsala may be used. The most suitable garnishes for ham [mousses] are those I have already given for Ham.
[1432—TREATMENT AND POACHING OF HAM MOUSSELINES]
As I have already stated, [mousselines], like quenelles, are moulded with a spoon.
They may also be laid, by means of a piping-bag, on the bottom of the well-buttered sautépan in which they are to be poached; they are shaped like [meringues], even or grooved, [470] ]and, in either case, they are decorated with lozenges, crescents, or discs, &c., of ham or truffle.
Having carried out the selected method of preparation, cover them with boiling water, salted to the extent of one-third oz. per quart, and poach them for from eighteen to twenty minutes, taking care to keep the water at a constant temperature of 208° F. These [mousselines] may also be poached dry in a steamer or in a drying stove.