Mousse Froid de Jambon

Ingredients

• one lb. of very lean, cooked ham
• one-third pint of cold Velouté
• one-quarter pint of melted aspic
• two-thirds pint of half-beaten cream

Method

1. 1

   Finely pound the ham and mix with cold Velouté, then rub through a sieve.

2. 2

   Season and work on ice, then mix in melted aspic and half-beaten cream.

3. 3

   Mould as desired.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 272. The excerpt below is the record exactly as published.

OUSSE 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

Cook this with the app: pantry check, scaling, and the assistant.