Mousse froide de Jambon à l'Alsacienne (Cold Ham Mousse with Foie Gras)

Ingredients

• Mousse froide de Jambon
• cooked foie gras
• salpicon of foie gras and truffles

Instructions

1. Prepare the cold ham Mousse as above, adding to the ham a third of its quantity of cooked foie gras.
2. Complete the preparation with a salpicon of foie gras and truffles.
3. Mould the Mousse as indicated.
4. If the Mousse has been moulded, turn it out at the moment of serving.
5. Surround it with little Mousselines moulded with a dessert spoon and set firm in the ice cave.