Chicken and Ham Mousse
(8 servings)

1 tb Butter
4 Scallions; chopped
2 c Chicken stock
1 pk Unflavored gelatin
1 c Chicken; chopped cooked
1 c Ham; chopped, cooked
1 tb Madeira
1 c Heavy cream

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 processor. Add chicken,ham and madeira to processor. Process until smooth. Pour into a bowl, cover, and chill until almost set. 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.