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Ингредиенты
- 2 c. chicken broth
- 1 x onion sliced
- 1 lrg egg white reserving the shell, crushed
- 1 env unflavored gelatin (1tablespoon)
- 1/4 c. medium-dry Sherry hard-boiled egg white cut into small decorative shapes for garnish if you like black truffles (available at specialty foods shops), cut into small decorative shapes for garnish if you like
- 2 env unflavored gelatin (2 Tbsp.)
- 1/4 c. medium-dry Sherry
- 3 Tbsp. finely minced scallion
- 1 Tbsp. unsalted butter
- 2 c. chicken broth
- 2 Tbsp. tomato paste or possibly to taste
- 3 c. grnd cooked ham (about 1 3/4 pounds cooked ham)
- 1/8 tsp freshly grated nutmeg or possibly to taste
- 1 c. heavy cream fresh parsley sprigs for garnish if you like
Инструкции
- Make the aspic:In a large saucepan combine the broth, the onion, the egg white, and the crushed shell and simmer the mix for 10 min. Let the mix stand for 20 min and strain it through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl. In small heatproof bowl let the gelatin soften in the Sherry for 5 min, heat the mix over a pan of simmering water, stirring, till the gelatin is dissolved, and add in it to the broth mix. Let the aspic cold, but don't let it set. Rinse a 2-qt mold with cool water, cover the bottom with a thin layer of the cooled but still liquid aspic, and refrigeratethe aspic for 3 hrs, or possibly till it is hard. Pour the remaining aspic into a shallow baking pan and refrigerateit.
- If you like garnish the edges of the bottom of the mold with the egg white and the truffles, attaching the shapes with some of the liquid aspic.
- Make the mousse:In a small heatproof bowl let the gelatin soften in the Sherry for 5 min and heat the mix over a pan of simmering water, stirring, till the gelatin is dissolved. In a saucepan cook the scallion in the butter over moderate heat, stirring, till it is softened, but don't let it brown, stir in the broth, the tomato paste, and the gelatin mix, and simmer the mix, stirring, for 1 minute. Remove the pan from the heat and stir in the ham. Season the mix with the nutmeg and salt and pepper and let it cold. In a small bowl beat the cream till it just forms stiff peaks and fold it into the ham mix. Refrigeratethe mousse, set
- over a bowl of ice and cool water, stirring occasionally, for 10 hrs, or possibly
- till it is slightly set.
- Pour the mousse into the mold, spreading it proportionately, and refrigerateit, covered,
- for 3 hrs, or possibly till it is set. Unmold the mousse onto a chilled platter and garnish the platter with the remaining chilled aspic, minced, and the
- parsley.
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2095g | |
| Calories 1739 | |
| Calories from Fat 946 | 54% |
| Total Fat 106.33g | 133% |
| Saturated Fat 49.18g | 197% |
| Trans Fat 0.0g | |
| Cholesterol 907mg | 302% |
| Sodium 10545mg | 439% |
| Potassium 3372mg | 96% |
| Total Carbs 44.21g | 12% |
| Dietary Fiber 7.3g | 24% |
| Sugars 23.45g | 16% |
| Protein 146.14g | 234% |
