The Preparation of the [Mousse].—Finely pound one lb. of very lean, cooked ham; add to it one-third pint of cold Velouté, and rub through a fine sieve.
Put the resulting purée into a basin; season it; work it on ice for a few minutes, and mix therewith, little by little, one-quarter pint of melted aspic. Finally combine two-thirds pint of half-beaten cream with it.
The [mousse] may be moulded, either in an aspic-[clothed] mould, decorated with truffles, as explained under No. [956], or in small [cassolettes], lined with a thin strip of paper inside their brims, after the manner of small, cold [soufflés].
As the dishing and serving of [mousses] are always the same, the reader is begged to refer to those recipes dealing with the question.
[1440—MOUSSE FROIDE DE JAMBON A L’ALSACIENNE]
Take a deep, square dish and garnish it, half-full, with fine, ham [mousse]. Even the surface of this layer of [mousse], and, when it has set, arrange upon it some shells, raised by means of a spoon dipped in hot water, from a foie-gras Parfait. As soon as this is done, pour over the foie-gras shells, a sufficient quantity to cover them of half-melted succulent chicken aspic with Madeira, and let this jelly set.
When about to serve, incrust the dish in a block of ice.
[1441—MOUSSE DE JAMBON AU BLANC DE POULET]
Garnish a deep, square dish with some ham [mousse]. When the latter has set, arrange thereon the [suprêmes] of a very white, poached fowl. These [suprêmes], cut into regular collops, should be coated with a white chaud-froid sauce.
Cover with aspic, as directed under “Mousse à l’Alsacienne,” and serve.