Border Of Ham Mousseline With Macaroni Italienne

1 pint or pound of raw ham pulp 2 whites of eggs (unbeaten) ½ teaspoonful of paprika 2 cups of thick sweet cream (unbeaten) 1 cup of macaroni

¾ cup of tomato purée ½ cup of brown stock ½ pound of fresh mushrooms 3 tablespoonfuls of butter 3 tablespoonfuls of flour

To get the ham pulp scrape small pieces of ham cut from the center of a well-cured ham; pound with one white of egg, then with the other and press through a sieve; let chill, then gradually beat in the seasoning and the cream. Cook in a well-buttered border mold. Unmold and fill the center with the macaroni mixture. For the macaroni mixture peel the mushroom caps, break them in pieces, and cook in the butter, two or three minutes; add the flour and salt and pepper as needed; stir till the flour is absorbed; add the liquid, stir until boiling and let simmer about ten minutes; add one or two table-spoonfuls of cream or sherry wine and the macaroni; mix thoroughly and it is ready to use.

Ham Mousseline

½ pound (1 cup) of raw ham pulp 2 whites of egg, unbeaten ¾, cup of cold white sauce

2 yolks of egg, beaten ½ teaspoonful of pepper Salt, if needed 1 cup of cream, beaten firm

The ham should be purchased in a thick slice from the upper side (side with deepest edge of fat) of the center of a raw ham. Discard the fat and with sharp knife scrape the pulp from the fibers, then finish and cook as all forcemeat preparations. Cook in a buttered melon mold. After the mousse is unmolded, pipe green pea puree around it. Garnish the puree with whole peas. Serve with hot cream or tomato sauce. Madeira may be added to the tomato sauce or mushrooms to either.

Crab Mousseline

1 cup (generous measure) of crab meat 2 whites of eggs, unbeaten ½ cup of cold, white or Bechamel sauce

2 whites of eggs, beaten dry 1 cup of cream, beaten firm ½ teaspoonful of salt ½ teaspoonful of paprika

Prepare in the usual manner. Serve with cream, Bechamel or Hollandaise sauce.

Salmon Mousseline

(Hot)

½ pound of raw salmon free of skin and bones 2 yolks of eggs 1 tablespoonful of butter 1 tablespoonful of flour

½ cup of chicken or fish broth

1 cup of double cream

2 whites of eggs, beaten dry

½ teaspoonful of salt

½ teaspoonful of pepper

Less than a pound of fish as it is purchased will be needed. Discard skin and bones. Pound the flesh to a smooth consistency, add the yolks and pound again. Before pounding the fish make a sauce of the butter, flour, salt and pepper as needed, and the chicken or fish broth, and let this cool. Add to the fish and egg mixture and pound again, then fold in the whites of eggs, beaten dry, and the cream, beaten firm, also the salt and pepper. Turn into a mold decorated with figures cut from truffles. Let cook on several folds of paper and surrounded with hot water until firm in the center. Serve turned from the mold. Decorate the platter with duchesse potato rosettes or potato balls. Serve Hollandaise, drawn butter, caper, fish-Bechamel or oyster sauce in a bowl apart. Lobster, shrimp, crabflakes or halibut may be used in place of the salmon. The mold may be lined with waxed paper, truffles not being used.