Tuesday, August 18, 2009

Cold Ham Mousse 1941


2 tablespoons
Unflavored gelatin
1 cup vegetable or chicken stock
1 cup whipping cream; whipped
1¼ cup ham ; diced
1 teaspoon Prepared horseradish
1 teaspoon Dijon-style mustard
½ teaspoon White pepper
¼ cup Madeira
Hard-cooked eggs for garnish.
Soften the gelatin in the broth in a saucepan. Place over medium heat and bring to a simmer, stirring occasionally. Remove from the heat and let cool to room temperature. Place the whipped cream in the refrigerator. Pour 1/4-cup of the gelatin mixture into a 4-cup chilled mold and place it in the freezer until set, about 5 minutes. Meanwhile, place the ham, horseradish, mustard, pepper, Madeira and 3/4-cup gelatin broth in a food processor and process until fine. Scrape into a work bowl. Fold in the whipped cream. Pour the mixture into the prepared mold. Chill at least 4 hours before unmolding. Garnish with quarters of hard-cooked eggs before serving. Makes 10 buffet servings or 6 regular

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