Ham mousse dijon
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Water |
| ¼ | cup | Vermouth |
| 2 | eaches | Envelopes unflavored gelatin |
| 1 | each | Small onion,finely minced |
| 1 | tablespoon | Butter |
| 1 | cup | Chicken broth |
| 2 | tablespoons | Tomato paste |
| ½ | cup | Dijon style mustard |
| 1 | pounds | Finely chopped baked ham |
| 2 | tablespoons | Madeira wine |
| 1 | cup | Heavy cream,whipped |
Directions
Combine water and vermouth.Mix in gelatin.Set aside.In a medium saucepan,cook onion in butter.Add chicken broth.Simmer for 2 to 3 minutes. Stir in gelatin mixture.In a blender or food processor,puree about ⅓ stock mixture.Add tomato paste,mustard,⅔ ham and remaining stock mixture.Puree until smooth.Pour into a large bowl.Mix in wine and remaining ham.Fold in whipped cream.Spoon into an oiled mold.Chill several hours or overnight.Unmold.Garnish with watercress,if desired.