A guide to modern cookery

Keep the forcemeat somewhat stiff, and finish it with the whites of four eggs, beaten to a stiff froth, per lb. of ham. 1425—SOUFFLE DE JAMBON ALEXANDRA Make the soufflé preparation after one of the methods given above. Spread it in layers in a buttered timbale, alternating the layers of soufflé with others of asparagus-heads cohered with butter. Smooth the surface to the shape of a dome; decorate with a fine slice of truffle, and cook in a moderate oven, of a temperature suited to this kind of preparation. Serve the soufflé as soon as it is ready. If it be small, spread only one layer of asparagus-heads in the middle of it. If it be large, spread two or three layers of asparagus-heads. 1426—SOUFFLE DE JAMBON CARMEN Add to the selected one of the two soufflé preparations— either will do—for one lb. of ham, the purée of one-half Ib. of pressed tomatoes, cooked in butter with one half-capsicum, rubbed through a sieve and very much reduced. Dish the soufflé in a buttered timbale; sprinkle the surface with a pinch of red capsicum, cut in fine julienne fashion, and cook as described above. 1427—SOUFFLE DE JAMBON GASTRONOME Dish the selected ham soufflé preparation in layers in a buttered timbale, and between each layer of it spread a litter of noodles, tossed in butter. 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—SOUFFLE DE JAMBON MILANAISE Dish the ham soufflé preparation in a buttered timbale, and spread it in alternate layers with a fine garnish a la Milanaise (No. 1258). Deck the surface with small pieces of poached macaroni, fried in butter; sprinkle with grated cheese, and cook the souffle in a moderate oven. 1429—SOUFFLE 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. 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 spoonmoulded 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. 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. 1431I—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 fortyfive 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 bainmarie; 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 Supréme 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