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Ham mousse dijon

Yield: 8 Servings

Ingredients:

• 1 1/4 c Water
• 1/4 c Vermouth
• 2 ea Envelopes unflavored gelatin
• 1 ea Small onion finely minced
• 1 tb Butter
• 1 c Chicken broth
• 2 tb Tomato paste
• 1/2 c Dijon style mustard
• 1 lb Finely chopped baked ham
• 2 tb Madeira wine
• 1 c Heavy cream

Instructions:

whipped 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 1/3 stock mixture.Add tomato paste mustard 2/3 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.

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