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The Preparation of the Mousse

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. one lb. of very lean
  2. Cooked ham
  3. one-quarter pint of melted aspic
  4. Rub
  5. two-thirds pint of half-beaten cream
  6. one-third pint of cold Velouté
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Finely pound one lb.
  2. of very lean, cooked ham;
  3. add to it one-third pint of cold Velouté, and rub through a fine sieve.
  4. Put the resulting purée into a basin;
  5. season it;
  6. work it on ice for a few minutes, and mix therewith, little by little, one-quarter pint of melted aspic.
  7. Finally combine two-thirds pint of half-beaten cream with it.
  8. The mousse may be moulded, either in an aspic-clothed mould, decorated with truffles, as explained under No.
  9. 956, or in small cassolettes, lined with a thin strip of paper inside their brims, after the manner of small, cold soufflés.
  10. As the dishing and serving of mousses are always the same, the reader is begged to refer to those recipes dealing with the question.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Sieve