Ham 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


  • 2 envelopes unflavored gelatin
  • 2 tablespoons white Dubonnet
  • 1 teaspoon lemon juice
  • ½ cup hot Chicken Stock
  • 2 eggs, separated
  • ½ cup mayonnaise
  • 5 dashes of Tabasco
  • 1 cup diced cooked ham
  • ½ cup heavy cream


  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 mixing bowl beat the egg whites until stiff. Pour the blended mixture over the egg whites and fold gently until mixed.

  5. Pour into a four-cup mold and chill for about one hour, until set.

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