Prepare the Mousse as in the previous recipe adding to the ham, one-third its amount of cooked foie gras before passing through the sieve. Lastly, after adding the half whipped cream, carefully mix in a garnish of foie gras and truffle both cut in small dice.
Demould the Mousse on to a dish at the last moment if it has been moulded, and surround with small Mousselines of Parfait of foie gras, fashioned with dessert spoons and set in the refrigerator before using. If the Mousse is set in a glass bowl the Mousselines should be arranged neatly on top.
© 1903 All rights reserved. Published by Taylor and Francis.