. Recherché entrées : a collection of the latest and most popular dishes. TETITES MOUSSES DE CANETON A LA MORESCO. [p. I44.). ESCALOPES DE FOIE GRAS A LA GEL^E. (p. 22.) Entries of Ham. 117 Mousse de Jambon (Cold).(Cold Ham Mousse.) \ lb. lean cooked ham, \ pint Espagnole saupe, i gillaspic jelly, i| gill cream, \ oz. gelatine, salt, pepper, andgrated nutmeg. Take the lining of a silver-plated souffle case, tie roundit a band of white paper (mousses, or souffles should havea risen appearance, and to obtain this the mould mustbe overfilled ; the paper band supports it). Pound ham(previously f
. Recherché entrées : a collection of the latest and most popular dishes. TETITES MOUSSES DE CANETON A LA MORESCO. [p. I44.). ESCALOPES DE FOIE GRAS A LA GEL^E. (p. 22.) Entries of Ham. 117 Mousse de Jambon (Cold).(Cold Ham Mousse.) \ lb. lean cooked ham, \ pint Espagnole saupe, i gillaspic jelly, i| gill cream, \ oz. gelatine, salt, pepper, andgrated nutmeg. Take the lining of a silver-plated souffle case, tie roundit a band of white paper (mousses, or souffles should havea risen appearance, and to obtain this the mould mustbe overfilled ; the paper band supports it). Pound ham(previously freed from fat) and sauce together in amortar, and rub through a wire sieve. Put the aspic into a basin and whisk it tiU it becomeslight and frothy ; whip up the cream and stir into it bydegrees the pounded mixture, season well, then straininto it J oz. gelatine dissolved in a little stock, and afew drops of carmine to give it a nice pink colour ; lastlyadd the whisked aspic, which makes it light and into prepared mould and put on the ice to firm enough, garnish with chives and choppedtruffles and pour
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1907
