Chicken & Ham Mousse

Directions

1. In a medium-size saucepan, melt butter over medium heat. Add scallions and cook 2 mintues.

Stir in stock and gelatin. Simmer, stirring, until gelatin dissolves.

Pour into a food processro.

1. Add chicken, ham and madeira to processor. Process until smooth.

Pour into a bowl, cover, and chill until almost set.

1. Meanwhile, beat cream until stiff. Fold whipped cream into chicken and ham mixture and pack into a lightly greased 6-cup mold.

Cover and refrigerate at least 2 hours, or overnight, until set.