Total Time
7hrs
Prep 1 hr
Cook 6 hrs

In 'From the Ground Up' by James Villas

Ingredients Nutrition

Directions

  1. In a heavy saucepan, melt the butter over medium heat, add the flour and whisk the roux for 1 minute.
  2. Gradually add the milk, decrease heat to low, and whisk the mixture until very thick.
  3. Add the mustard, sage, cayenne, and Madeira and stir until very well blended.
  4. In a small bowl, combine the egg yolks and heavy cream, whisk until well blended; stir in a little of the hot sauce.
  5. Add the yolk mixture to the hot sauce and continue cooking over low heat, whisking until thickened.
  6. In another small bowl, soften the gelatin in the chicken broth for 5 minutes, then stir it into the hot sauce.
  7. Place the ham into a meat grinder or food processor, grind finely, and stir into the sauce.
  8. Scrape the mixture into a 1-quart mold, cover with plastic wrap, and chill for at least 6 hours.
  9. Unmold the mousse on a large serving dish, garnish the edges with watercress, and serve with rectangles of toast or crackers.