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 GUIDE TO MODERN COOKERY
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.
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 ‘‘ Mousse-
lines 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.
1436—MOUSSELINES DE JAMBON AUX PETITS POIS
Proceed exactly as described under No. 1433, but substitute
for the asparagus-heads a garnish of very small peas cohered
with butter.
Cotp Ham.
1437JAMBON FROID A LA GELEE
When ham is to be dished cold, it should, if possible, be
allowed to cool in its cooking-iiquor, 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.
RELEVES AND ENTREES 47?
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 SOUFFLE FROID
Proceed exactly as in No. 1421, but substitute for the
soufflé preparation therein described the cold ham mousse below.
1439—MOUSSE FROIDE DE JAMBON
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✪ Mousse Froid de Jambon 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
Page 272 · 1 recipe record on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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,
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 onethird 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.
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.
1436—MOUSSELINES DE JAMBON AUX PETITS POIS
Proceed exactly as described under No. 1433, but substitute for the asparagus-heads a garnish of very small peas cohered with butter.
Cold Ham.
1437JAMBON FROID A LA GELEE
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.
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 SOUFFLE FROID
Proceed exactly as in No. 1421, but substitute for the
soufflé preparation therein described the cold ham mousse below.
1439—MOUSSE FROIDE DE JAMBON
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, onequarter 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
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Mousse Froid de Jambon