Melt 1/2 cup butter and blend in 8 tablespoons flour. Gradually add 1 1/2 cups milk and cook the sauce, stirring, until it comes to a boil. Pour the sauce onto a platter and cool it. Mix the sauce with 2 pounds lean boiled ham, put through the finest blade of the food chopper 3 times, and force the mixture through a sieve. Add 3 eggs, beaten, 1/4 teaspoon nutmeg, and cayenne and salt to taste, and stir in 1/2 cup sour cream, 1/4 cup cream, and 1 tablespoon tomato paste. Pour the mousse into a buttered ring mold and cover it with buttered wax paper. Set the mold in a pan and pour boiling water into the pan to within 1 1/2 inches of the top of the mold. Bake the mousse in a moderate oven (350° F.) for 1 1/2 hours, or until the mousse is completely set.
Melt 3 tablespoons butter and stir in 3 tablespoons flour. Add 1 1/2 cups chicken stock to the roux and cook, stirring, until the sauce begins to boil. Remove the sauce from the fire and add cayenne and salt to taste. Stir in 2 tablespoons butter, bit by bit, and add 2 egg yolks, lightly beaten, 1/2 cup cream, 1/4 cup Sherry, and 1 tablespoon truffles, chopped. Remove the mold from the hot water and let it stand for 5 minutes. Slide a knife around the edge of the mold and invert the mousse onto a serving platter. Pour the sauce over the mousse and serve it immediately.
This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.
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