Ingredients
-
4
-
1/4
-
1
-
1
-
1/4
-
-
1/4
-
2
-
1/2
-
2
-
1/2
-
1
-
-
-
Directions
Kentucky Country Ham Mousse, In ‘From the Ground Up’ by James Villas, In ‘From the Ground Up’ by James Villas
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Steps
|
1
Done
|
In a Heavy Saucepan, Melt the Butter Over Medium Heat, Add the Flour and Whisk the Roux For 1 Minute. |
|
2
Done
|
Gradually Add the Milk, Decrease Heat to Low, and Whisk the Mixture Until Very Thick. |
|
3
Done
|
Add the Mustard, Sage, Cayenne, and Madeira and Stir Until Very Well Blended. |
|
4
Done
|
in a Small Bowl, Combine the Egg Yolks and Heavy Cream, Whisk Until Well Blended; Stir in a Little of the Hot Sauce. |
|
5
Done
|
Add the Yolk Mixture to the Hot Sauce and Continue Cooking Over Low Heat, Whisking Until Thickened. |
|
6
Done
|
in Another Small Bowl, Soften the Gelatin in the Chicken Broth For 5 Minutes, Then Stir It Into the Hot Sauce. |
|
7
Done
|
Place the Ham Into a Meat Grinder or Food Processor, Grind Finely, and Stir Into the Sauce. |
|
8
Done
|
Scrape the Mixture Into a 1-Quart Mold, Cover With Plastic Wrap, and Chill For at Least 6 Hours. |
|
9
Done
|
Unmold the Mousse on a Large Serving Dish, Garnish the Edges With Watercress, and Serve With Rectangles of Toast or Crackers. |
