2969 Mousse Froide de Jambon au Foie Gras

Cold Ham Mousse with Foie Gras

Method

Half fill a deep square dish with a fine ham Mousse. Smooth the surface carefully and when set, arrange on top a garnish of small shell shapes of foie gras obtained by using a spoon dipped in hot water.

As soon as this is done cover the foie gras shells with an excellent, almost setting Chicken Aspic Jelly and then allow this to set.

To Serve

Present the Mousse set in a block of ice.

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