Finely pound 500g (1lb2oz) very leancooked ham, adding 2dl (7fl oz or ⅞U.S. cup) cold Velouté, then pass the whole through a fine sieve.
Place the resultant purée in a basin, adjust the seasoning and mix on ice for a few minutes. Add and mix in little by little, 1½dl (5fl oz or ⅝U.S. cup) cool melted aspic jelly and finally fold in 4dl (14fl oz or 1¾U.S. cups) half whipped cream.