A guide to modern cookery

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.= 1437—JAMBON FROID A LA GELÉE 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 SOUFFLÉ 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 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