[1433—MOUSSELINES DE JAMBON ALEXANDRA]
Decorate the [mousselines], prepared according to one of the two methods above described, with one lozenge of ham and another of truffle. Poach them; drain them well, and dish them in the form of a crown. Cover them with an Allemande sauce, flavoured with ham essence, and combined with two oz. of grated Parmesan per pint of the sauce, and glaze quickly.
After taking the [mousselines] out of the oven, set in their midst a heap of asparagus-heads, cohered with butter.
[1434—MOUSSELINES DE JAMBON A LA FLORENTINE]
Spread a layer of shredded spinach, fried in butter, on a dish.
Upon it set the poached and well-drained [mousselines]; cover them with the same sauce as that prescribed for the “Mousselines Alexandra,” and glaze them quickly.
[1435—MOUSSELINES DE JAMBON A LA HONGROISE]
Poach the [mousselines], the forcemeat of which must be flavoured with paprika. Drain them; dish them in a circle; cover them with Hongroise sauce, and glaze them quickly.
On withdrawing the dish from the oven, set a fine heap of baked cauliflowers with cheese in the middle of it.