Braise the ham with Champagne and allow it to cool.
When quite cold remove the skin and trim off the excess fat. Cut out a hollow from the top in the centre of the ham so as to form a sort of case or well and fill this with a Parfait of foie gras. Smooth the surface, decorate with slices of truffle then coat the whole ham with a layer of aspic jelly.
Place the prepared ham on a dish and surround with thin slices of the ham which was removed from the centre.
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