A guide to modern cookery

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 _bain-marie_; 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 Suprême 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 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 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,