Kentucky Country Ham Mousse

1. 1

   In a heavy saucepan, melt the butter over medium heat, add the flour and whisk the roux for 1 minute.

2. 2

   Gradually add the milk, decrease heat to low, and whisk the mixture until very thick.

3. 3

   Add the mustard, sage, cayenne, and Madeira and stir until very well blended.

4. 4

   In a small bowl, combine the egg yolks and heavy cream, whisk until well blended; stir in a little of the hot sauce.

5. 5

   Add the yolk mixture to the hot sauce and continue cooking over low heat, whisking until thickened.

6. 6

   In another small bowl, soften the gelatin in the chicken broth for 5 minutes, then stir it into the hot sauce.

7. 7

   Place the ham into a meat grinder or food processor, grind finely, and stir into the sauce.

8. 8

   Scrape the mixture into a 1-quart mold, cover with plastic wrap, and chill for at least 6 hours.

9. 9

   Unmold the mousse on a large serving dish, garnish the edges with watercress, and serve with rectangles of toast or crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.