Yield: 6 servings
| 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 |
| \N \N | 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 ¼-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 ¾-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