Robertson Ham Mousseline

Chop up finely or grate a quarter of a pound of lean ham; put it into a saucepan with half a pint of tomato puree (No. 730), and half a pint of bechamel (No. 409), strain through a fine sieve and let get cold. Pound in a mortar one pound of chicken fillets after passing them twice through the machine (Fig. 47); mix in with this two egg-whites, and the above prepared sauce, press through a fine sieve, and stir in four tablespoonfuls of cream forcemeat (No. 63), and the value of one quart of whipped cream. Fill some molds (No. 2, Fig. 138) previously decorated with truffles as shown in the plate with this preparation, and finish them the same as for the cardinal (No. 910), and send to the table with a separate sauce-boat of half-glaze sauce (No. 413), with ham added.