INGREDIENTS

INSTRUCTIONS

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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. a 1968  Gourmet Mag. favorite.

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