Mousses and Mousselines of ham are made from the same basic preparation which is a Mousseline forcemeat of ham.
The need to use two different names has already been explained. A Mousse is cooked in a mould and is usually for a number of persons whereas Mousselines are moulded with spoons in the form of egg-shaped Quenelles and are usually used for individual portions.
The preparation of a Mousseline forcemeat is always the same no matter which basic item of flesh is used; see the section of forcemeats. However, in the preparation of Mousseline forcemeat of ham, account should be taken of the degree of salt, more or less, in the ham being used and to adjust the amount in consequence.
If the ham is not very red, the colour of the forcemeat may be made
Place the forcemeat in a well buttered deep Charlotte-type mould and poach it under cover in a Bain-marie keeping the water at a constant temperature of 98 °C.
For a mould of
When the mousse is removed from the Bain-marie, allow it to rest for 5 minutes so as to settle in the mould, then turn it over on to a dish leaving it for 2 minutes before removing the mould. This should not be done until all the liquid which has drained into the dish has been sponged up.
Accompaniments for Hot Mousse of Ham: The most suitable accompaniments are 1) well flavoured, smooth textured brown sauces, such as, au Madère, au Porto, au Marsala etc., or Sauce Supreme, Velouté au Currie or au Paprika, and 2) garnishes of young vegetables or a Financière garnish.
© 1903 All rights reserved. Published by Taylor and Francis.