Chicken and Ham Mousse
scallions, spring or green onions
heavy whipping cream
- 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.
- Add chicken, ham and madeira to processor. Process until smooth.
Pour into a bowl, cover, and chill until almost set.
- 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.