Kentucky Country Ham Mousse

In 'From the Ground Up' by James Villas

Ready In:
7hrs
Serves:
Units:

ingredients

directions

  • 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.
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@ratherbeswimmin
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@ratherbeswimmin
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"In 'From the Ground Up' by James Villas"
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  1. ratherbeswimmin
    In 'From the Ground Up' by James Villas
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