Ham Mousse in Sherry Aspic

Recipe Cuisine: Pork/ham
Recipe Category: Pork/ham
Recipe Serves: 8

Recipes Ingredients:

For the aspic:
For the mousse:
2 c Chicken broth
2 Unflavored gelatin
1 Onion, sliced
1/4 c Medium dry sherry
1 lg Egg white, reserving the she
3 tb Scallions, finely chopped
-l 1
tb Unsalted butter
1 Unflavored gelatin
2 c Chicken broth
1/4 c Med-dry sherry
2 tb Tomato paste,
Garnish: 3
c Cooked ham, ground
Egg white, hard-boiled 1/8
ts Nutmeg
Black truffles 1
c Heavy cream

Recipe Instructions:

In a large saucepan, combine the broth, onion, Egg white, and crushed shell and simmer the mixture for 10 minutes. Let mixture stand for 20 minutes, then strain through a sieve lined with a double thickness of cheesecloth. In a small heatproof bowl, let the gelatin soften in the Sherry for 5 minutes. Heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved, and add it to the broth. Let the aspic cool, but do not let it set up. Rinse a 2-qt. mold with cold water, cover the bottom with a thin layer of the semi-liquid aspic. Chill for 3 hours or until it is firm. Pour the remaining aspic into a shallow Baking pan and chill it. Cut the hard cooked Egg white and truffles into decorative shapes. Garnish the edges of the bottom of the mold with these. In a small heatproof bowl, let the gelatin soften in the Sherry for 5 minutes and heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved. In a saucepan, cook the scallion in the Butter over moderate heat, stirring, until softened. Do not brown the onion. Stir in the broth, tomato paste, and gelatin mixture, and simmer, stirring, for 1 minute. Remove the pan from the heat and stir in the ham. Season the mixture with nutmeg, salt, and pepper, and let it cool. In a small bowl, beat the cream to stiff peaks and fold it into the Ham mousse. Chill, set over a bowl of ice water, stirring occasionally, for 10 hours or until it begins to set. Pour the mousse into the mold, spreading it evenly, and chill it, covered for 3 hours or until set. Unmold the mousse onto a chilled platter and garnish with the remaining chilled aspic, chopped, and parsley. a 1968 Gourmet Mag. favorite.