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.
Present the Mousse set in a block of ice.
© 1903 All rights reserved. Published by Taylor and Francis.