Categories: Pork/ham 
      Yield: 8 servings 
  
           For the aspic:                           For the mousse: 
      2 c  Chicken broth                       2    Unflavored gelatin 
      1    Onion, sliced                     1/4 c  Medium dry sherry 
      1 lg Egg white, reserving the she        3 tb Scallions, finely chopped 
           -l                                  1 tb Unsalted butter 
      1    Unflavored gelatin                  2 c  Chicken broth 
    1/4 c  Med-dry sherry                      2 tb Tomato paste, 
           Garnish:                            3 c  Cooked ham, ground 
           Egg white, hard-boiled            1/8 ts Nutmeg 
           Black truffles                      1 c  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 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.