A guide to modern cookery

the surface with a pinch of red capsicum, cut in fine _julienne_ fashion, and cook as described above. 1427—SOUFFLÉ 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—SOUFFLÉ DE JAMBON MILANAISE Dish the ham _soufflé_ preparation in a buttered timbale, and spread it in alternate layers with a fine garnish à la Milanaise (No. 1258). Deck the surface with small pieces of poached macaroni, fried in butter; sprinkle with grated cheese, and cook the _soufflé_ in a moderate oven. 1429—SOUFFLÉ 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 spoon-moulded 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. 1431—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 forty-five minutes for the operation in the case of a _mousse_ made in a