Craig Claiborne

Ham Mousse

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 envelopes unflavored gelatin
  • 2 tablespoons white Dubonnet
  • 1 teaspoon lemon ju

Method

  1. Into the container of an electric blender put the gelatin, Dubonnet, lemon juice and hot stock. Cover and blend on high speed for one minute.

  2. Add the egg yolks, mayonnaise, Tabasco and ham. Cover and blend on high speed for twenty seconds longer.

  3. Uncover and, with the motor on, gradually pour in the cream.

  4. In a mix