Ham Mousse

Season with salt, black pepper and lemon juice (to taste). Add a fill of canned cancers. Mix milk and water at the rate of one to one, add salt and black pepper. Boil this mixture in 500 gr. cod fillets, then remove bones and skin.

Chilled fish and crabs of the season with mayonnaise and fill the whites. In appropriate plate, a sheet of fresh cabbage or lettuce stuffed eggs to lay. On each egg put a piece of cancer and a slice of lemon and decorate with chopped parsley and egg yolks. Triangles with sausages. Boil in salted water 300g potatoes and mash. Add 200 g of butter, 250 grams of flour and knead dough. Roll out a layer of 1 cm and cut into square pieces.

Clear and drop in boiling water for 4.5 sausages. Cooked sausages and cool cut into pieces that are put on the potato squares on the diagonal. Bend the ends into triangles, brush them with egg and bake. Served hot as an appetizer or with soup. Ham Mousse. Prepare the sauce 'roux' the following way: a full tablespoon of browned flour a tablespoon of butter, slowly pour a glass of cold milk, stirring constantly until thick sauce, and cool. Mince 750 ham, add black pepper to taste just a little grated nutmeg, and 30 g. of gelatin, previously dissolved in warm water. Put everything into the cooled sauce, stir well and add a cup of whipped cream. The mixture is poured into the form of moistened with water.