Ham and Tongue Mousse

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

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

Americas
United States
Starter
Side dish
New York

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.