Proceed exactly as described under No. [1433], but substitute for the asparagus-heads a garnish of very small peas cohered with butter.
Cold Ham.
[1437—JAMBON FROID A LA GELÉE]
When ham is to be dished cold, it should, if possible, be allowed to cool in its cooking-liquor, except when it has to be boned. In the latter case, take it out as soon as it is cooked; incise it underneath, following the edge of the cushion; detach and remove the bones.
[471]
]Now roll up the ham; bind it tightly in a piece of linen, and cool it under pressure.
Whether boned or unboned, skin it when it is cold; remove some of its fat, and sprinkle it with cold, melted aspic until the latter covers it evenly.
Dish it up; fix a frill to it, and surround it with fine aspic dice.
[1438—JAMBON SOUFFLÉ FROID]
Proceed exactly as in No. [1421], but substitute for the [soufflé] preparation therein described the cold ham [mousse] below.