Moulded Potted Meat or Fish

Ingredients

• potted ham or other meat
• clarified butter
• salad
• hard eggs
• clear savoury jelly
• lobster butter

Instructions

1. Press the potted meat or fish very closely and smoothly into a pan or mould.
2. Pour a thin layer of clarified butter over the top.
3. Let it become quite cold.
4. Wind a cloth that has been dipped in hot water around the mould for a moment.
5. Loosen the meat gently from the sides with a thin knife.
6. Turn it carefully on to a dish.
7. Glaze it lightly.
8. Lay a border of small salad around the moulded meat, with or without a decoration of hard eggs, or surround it with clear savoury jelly cut into dice.
9. For variety, the meat may be sliced and arranged regularly around a pile of small salad instead.