Name: Ham and Tongue Mousse
Yield: 6 servings
Cuisine: United States
Ingredients: ¾ cup heavy cream, whipped Salad greens; Salt and freshly ground black pepper; ½ cup finely diced cooked tongue; 1½ tablespoons minced fresh dill(optional); 1½ tablespoons tomato paste; ⅓ cup dry white wine; 2⅓ cups small cubes of cooked smoked ham; 2 cups hot Chicken Stock; 2 envelopes unflavored gelatin; 2 tablespoons cognac; 1 tablespoon butter; 3 tablespoons finely chopped shallots

Preparation info

6
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

3 tablespoons finely chopped shallots
1 tablespoon butter
2 envel

Method

Sauté the shallots in the butter for two or three minutes. Soak the gelatin in the wine.
Add the hot stock to soaked gelatin and stir until gelatin is dissolved. Add shallots.
Pour one-half cup of the hot liquid into an electric blender. Add one-third cup ham and blend. Stop the motor once and stir down mixture with a rubber spatula.

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Ham and Tongue Mousse

Ingredients

Method

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