Decorate the Mousselines with a thin diamond of ham and two diamonds of truffle.

Poach them, drain well and arrange in a circle on a suitable dish. Coat with Sauce Suprême flavoured with ham essence and containing 100 g (3½ oz) grated Parmesan per 1 litre (1¾ pt or 4½ U.S. cups) of sauce. glaze quickly in a very hot oven.

On removing from the oven, place a bouquet of buttered asparagus tips in the centre of the Mousselines.