Ham Mousseline Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Cold water | 1/3 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Salt | 3/4 Teaspoon | |
| Dash of cayenne | ||
| 1 teaspoon powdered mustard | ||
| 1 can condensed consomme | ||
| Cooked ham | 1 Cup (16 tbs) | |
| Onion slice | 1 , minced | |
| Mayonnaise | 1/4 Cup (16 tbs) | |
| Heavy cream | 1/4 Cup (16 tbs), Whipped | |
| Lettuce | ||
Directions
Soften gelatin in the cold water.
Mix egg yolks, salt, cayenne, and mustard in top part of double boiler.
Beat until thick and lemon-colored.
Add consomme and cook, stirring, over boiling water until mixture thickens enough to coat a metal spoon.
Add gelatin and stir until dissolved.
Cool.
Add ham, onion, mayonnaise, and cream.
Pour into 1-quart mold and chill until firm.
Unmold on bed of lettuce.
Mix egg yolks, salt, cayenne, and mustard in top part of double boiler.
Beat until thick and lemon-colored.
Add consomme and cook, stirring, over boiling water until mixture thickens enough to coat a metal spoon.
Add gelatin and stir until dissolved.
Cool.
Add ham, onion, mayonnaise, and cream.
Pour into 1-quart mold and chill until firm.
Unmold on bed of lettuce.
Chef
