Ham Mousse in Sherry Aspic

Directions

In a large saucepan, combine the broth, onion, egg white, and crushed shell and simmer the mixture for 10 minutes.

Let mixture stand for 20 minutes, then strain through a sieve lined with a double thickness of cheesecloth.

In a small heatproof bowl, let the gelatin soften in the Sherry for 5 minutes.

Heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved, and add it to the broth.

Let the aspic cool, but do not let it set up.

Rinse a 2-qt. mold with cold water, cover the bottom with a thin layer of the semi-liquid aspic.

Chill for 3 hours or until it is firm.

Pour the remaining aspic into a shallow baking pan and chill it.

Cut the hard cooked egg white and truffles into decorative shapes.

Garnish the edges of the bottom of the mold with these.

In a small heatproof bowl, let the gelatin soften in the Sherry for 5 minutes and heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved.

In a saucepan, cook the scallion in the butter over moderate heat, stirring, until softened.

Do not brown the onion.

Stir in the broth, tomato paste, and gelatin mixture, and simmer, stirring, for 1 minute.

Remove the pan from the heat and stir in the ham.

Season the mixture with nutmeg, salt, and pepper, and let it cool.

In a small bowl, beat the cream to stiff peaks and fold it into the ham mousse.

Chill, set over a bowl of ice water, stirring occasionally, for 10 hours or until it begins to set.

Pour the mousse into the mold, spreading it evenly, and chill it, covered for 3 hours or until set.

Unmold the mousse onto a chilled platter and garnish with the remaining chilled aspic, chopped, and parsley.