Mousse froide de Jambon (Cold Ham Mousse)

Ingredients

• 500 grammes well-lean cooked ham
• 2 décilitres well-chilled Velouté
• 1½ décilitres melted gelée
• 4 décilitres half-whipped cream

Instructions

1. Pound 500 grammes of well-lean cooked ham finely, adding the 2 décilitres of well-chilled Velouté.
2. Pass the mixture through the sieve and gather the purée in a terrine.
3. Adjust the seasoning and work the purée on ice for a few minutes.
4. Mix in a décilitre and a half of melted gelée, adding it little by little.
5. Finally incorporate 4 décilitres of half-whipped cream.
6. Mould the mousse as described in the Series of Cold Preparations, in the Chapter of Garnishes.