Alma Lach

Mousse de Jambon

Ham Mousse

Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • Recipe of gelée
  • 1 tablespoon gelatin
  • ¼ cup cold water
  • ½

Method

  1. Make gelée and have ready to use. Soak gelatin in cold water. Make ½ recipe of Chaud-Froid. Add soaked gelatin to hot Chaud-Froid and stir until dissolved. Put the Chaud-Froid, horseradish, salt, ham, Madeira, and Cognac into blender container. Whirl to blend. If you have no blender, grind