Mousse de Jambon au Blanc de Volaille (Cold Ham Mousse with Chicken Breast)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Mousse froide de Jambon
- suprêmes of poultry
- white sauce Chaud-froid
- gelée
Instructions
- Fill a deep square dish two thirds full with cold ham Mousse.
- When the Mousse has set, arrange on it escalopes of suprême of poultry, poached and kept quite white, coated with white sauce Chaud-froid.
- Cover with gelée as above and let it set.
- Serve as above, embedding the dish in a block of clear ice.