Ham and Tongue Mousse

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 tablespoons finely chopped shallots
  • 1 tablespoon butter
  • 2 envelopes unflavored gelatin
  • cup dry white wine
  • 2 cups hot Chicken Stock
  • 2⅓ cups small cubes of cooked smoked ham
  • 2 tablespoons cognac
  • tablespoons tomato paste
  • Salt and freshly ground black pepper
  • ½ cup finely diced cooked tongue
  • tablespoons minced fresh dill(optional)
  • ¾ cup heavy cream, whipped Salad greens


  1. Sauté the shallots in the butter for two or three minutes. Soak the gelatin in the wine.

  2. Add the hot stock to soaked gelatin and stir until gelatin is dissolved. Add shallots.

  3. 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. Finish blending. Pour mixture into a large bowl. Repeat process until all liquid and ham are blended.

  4. Stir in cognac and tomato paste. Season with salt and pepper to taste. Cool the mixture.

  5. When mixture starts to thicken, stir in the diced tongue, dill and whipped cream. Pack into a one-and-one-half-quart mold. Chill for several hours or overnight.

  6. Arrange salad greens on a platter. Unmold the mousse onto greens. Garnish with black and green olives, tomato halves filled with peas, and tiny carrots. Serve with Sour-Cream and Horseradish Sauce.

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