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 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.