| Measure | Ingredient |
|---|---|
| 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 servings. ** Washington Times - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-17-95
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