Cut bread into small pieces, place in a bowl and moisten with cream. Chop ham coarsely. Place bread, chopped ham, butter and cognac in a food processor. Blend all to obtain a smooth paste. Transfer mixture to a bowl. Stirring, add liquid aspic. Season to taste. Transfer aspic to small molds sprinkled with chopped truffle. Leave in refrigerator until firm. To serve, remove ham aspic from molds and place on plates. Toss salad with citronette (olive oil and lemon juice dressing) and arrange beside the mousse. Garnish with Cumberland sauce and serve.