Recipe - Ham Mousse In Sherry Aspic

For the aspic:
2 cup Chicken broth
1 Onion, cut or sliced up
1 lg Egg white, reserving the she
l
1 Unflavored gelatin
One fourth cup Meddry sherry
Garnish:
Egg white, hardboiled
Black truffles
For the mousse:
2 Unflavored gelatin
One fourth cup Medium dry sherry
3 tablespoon Scallions, finely chopped
1 tablespoon Unsalted butter
2 cup Chicken broth
2 tablespoon Tomato paste,
3 cup Cooked ham, ground
1/8 teaspoon Nutmeg
1 cup Heavy cream

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 2qt. mold with cold water, cover the bottom
with a thin layer of the semiliquid 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. a 1968 Gourmet Mag.
favorite.