Chicken Ham Mousse
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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.
2. Add chicken,ham and madeira to processor. Process until smooth.
Pour into a bowl, cover, and chill until almost set.
3. 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.
From: 365 Ways to Cook Chicken
Servings: 8
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