Prep 1 hr
Cook 6 hrs
In 'From the Ground Up' by James Villas
- 4 tablespoons butter
- 1⁄4 cup all-purpose flour
- 1 cup milk, heated
- 1 tablespoon Dijon mustard
- 1⁄4 teaspoon ground sage
- cayenne pepper, to taste
- 1⁄4 cup madeira wine
- 2 large egg yolks
- 1⁄2 cup heavy cream
- 2 tablespoons unflavored gelatin powder
- 1⁄2 cup chicken broth
- 1 lb cured country ham, trimmed of fat and cut into chunks
- watercress leaves or parsley sprigs or rosemary sprig
- In a heavy saucepan, melt the butter over medium heat, add the flour and whisk the roux for 1 minute.
- Gradually add the milk, decrease heat to low, and whisk the mixture until very thick.
- Add the mustard, sage, cayenne, and Madeira and stir until very well blended.
- In a small bowl, combine the egg yolks and heavy cream, whisk until well blended; stir in a little of the hot sauce.
- Add the yolk mixture to the hot sauce and continue cooking over low heat, whisking until thickened.
- In another small bowl, soften the gelatin in the chicken broth for 5 minutes, then stir it into the hot sauce.
- Place the ham into a meat grinder or food processor, grind finely, and stir into the sauce.
- Scrape the mixture into a 1-quart mold, cover with plastic wrap, and chill for at least 6 hours.
- Unmold the mousse on a large serving dish, garnish the edges with watercress, and serve with rectangles of toast or crackers.