Chicken And Ham Mousse

Course : Appetizers
Serves: 8
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1 tablespoon butter
4 medium scallions -- chopped
2 cups chicken stock
1 package unflavored gelatin
1 cup chicken -- chopped cooked
1 cup ham -- chopped, cooked
1 tablespoon madeira
1 cup heavy cream

Preparation / Directions:

1. In a medium-size saucepan, melt butter over medium heat. Add scallions and cook 2 mintues. Stir in stock and gelatin. Simmer, stirring, until gelatin dissolves. Pour into a food processro. 2. Add chicken,ham and madeira to processor. Process until smooth. Pour into a bowl, cover, and chill until almost set. 3. Meanwhile, beat cream until stiff. Fold whipped cream into chicken and ham mixture and pack into a lightly greased 6-cup mold. Cover and refrigerate at least 2 hours, or overnight, until set.

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