Breast Of Turkey In Aspic
|Unflavored gelatin||4 Tablespoon|
|Turkey stock||1 Pint|
|Sherry||1⁄4 Cup (4 tbs)|
|Ham||1 Cup (16 tbs)|
|Sliced turkey breast||1 Pound|
Soften gelatin in small amount of stock in saucepan; add remaining stock, sherry and egg white.
Bring to a boil; boil for 2 minutes, stirring constantly.
Sieve through muslin cloth without pressing.
Pour 1/3 of the stock mixture into mold; chill until set.
Arrange truffles and ham over congealed mixture; cover with turkey.
Season with salt and pepper; add remaining stock mixture.
Chill until set or overnight.