Wayne Gisslen

Ham Mousse

Preparation info
  • Yield:

    2

    lb
    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    U.S. METRIC INGREDIENTS

    Method

    1. Select a mold or molds totaling about 1 qt (1 L) in capacity. If desired, line the molds with aspic and decorate them according to the procedure on. Keep chilled until needed.
    2. Grind the ham until it is very fine.
    3. Mix the velouté with the puréed ham. Add the Madeira and season to taste with white pepper, dry mustard, and salt. Salt might not be needed

    Per 1 ounce (28.35 g): Calories, 50; Protein, 3 g; Fat, 4 g (69% cal.); Cholesterol, 20 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 190 mg.