Ham Mousselines Alexandra

Ingredients

• ham forcemeat for Mousselines
• ham flesh
• truffle
• Sauce Allemande with essence of ham
• 100 grammes grated Parmesan
• asparagus tips
• butter

Instructions

1. Mould the Mousselines from the ham forcemeat and decorate each with a thin lozenge of ham flesh and two lozenges of truffle.
2. Poach them and drain them well.
3. Dish them in a ring on the serving dish.
4. Add 100 grammes of grated Parmesan per litre to a Sauce Allemande with essence of ham, and mask the Mousselines with it.
5. Glaze briskly.
6. On taking them from the oven, arrange a bouquet of asparagus tips bound with butter in the middle.