Ham Mousseline or Mousse a la Belmont, Costa, Virginienne

A la Belmont.—Chop very fine a pound of cooked ham, and a quarter of a pound of breast of chicken freed from nerves and fat. Add two dessertspoonfuls of cold bechamel sauce (No. 409), thickened with cream and eight egg-yolks, and pour in slowly three spoonfuls of good cream and one of Madeira. Add the same volume of well drained whipped cream as there is forcemeat, and finish the same as mousseline a la Costa. Serve separately a chicken essence (No. 387), thickened with rice flour, to which a little tomato puree (No. 730) is added, and some lean ham cut in very small dice.

A la Costa.—Take one pound of raw, lean ham previously cut in small dice soaked in cold water for three hours, drain and pound with one-quarter of a pound of chicken breasts previously run through the machine (Fig. 147), then press the meat through a fine sieve and put this in a metal pan on the ice, work and add gradually the volume of one pint of well drained not sweetened whipped cream and a teaspoonful of fecula. Butter some mousseline molds (No. 2, Fig. 138), dredge over some finely chopped, cooked, lean ham, fill the molds with preparation and poached as explained (No. 152), dress on a dish having a little consommé in it. Serve separately a West-phalian sauce (No. 561).

A la Virginienne.—Chop finely a quarter of a pound of raw or cooked, lean Virginia ham, also a quarter of a pound of chicken breasts, mix the two together and pound, add bechamel sauce (No. 409), pass through a fine sieve, adding two soupspoonfuls of tomato puree (No.730), and one teaspoonful of fecula; mix with this the same volume of chicken cream forcemeat (No. 75), put in a thin basin on ice and add to it the volume of one pint of well drained unsweetened whipped cream, finish the same as a la Costa. Serve separately a champagne sauce (No. 445).