Palmettes of Ham a l'Aquitaine

Make with ham mousseline (No.911), and finish the same as for No. 920, only frying the palmettes in oil. Infuse a small stick of cinnamon in Madeira wine, reduce it with half-glaze sauce (No.413), strain, and add mushrooms, truffles, and beef palate all cut in small two-six-teenth inch squares; serve this separately.