ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Chicken and Ham Mousse

Appetizers and Snacks
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.
  • Read Replies (29)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Recipe: Savory (not sweet) Smooth and Creamy Recipes (24)
  Betsy at Recipelink.com
2 Recipe: Cold Mousse of Chicken and Pistachios
  Gladys/PR
3 Recipe: Duck Liver Mousse
  Gladys/PR
4 Recipe: Salmon Mousse with Sour Cream Dill Sauce
  Gladys/PR
5 Recipe: Chicken and Ham Mousse
  Gladys/PR
6 Recipe: Royal Camembert Mousse
  Gladys/PR
7 Recipe: Brigitte's Shrimp or Tuna Mousse
  Gladys/PR
8 Recipe: Asparagus Mousse
  Gladys/PR
9 Recipe: Caviar Mousse
  Gladys/PR
10 Recipe: Chicken-Hazelnut Quenelles
  Gladys/PR
11 Recipe: Chicken, Tofu And Mushroom Quenelles
  Gladys/PR
12 Recipe: Foie Gras Mashed Potatoes
  Gladys/PR
13 Recipe: Bacon and Cheddar Mashed Potatoes
  Gladys/PR
14 Recipe: Buttermilk Mashed Potatoes
  Gladys/PR
15 Recipe: Spinach Puree
  Gladys/PR
16 Recipe: Red Pepper Puree
  Gladys/PR
17 Recipe: Baba Ghannouj (Eggplant And Sesame Puree)
  Gladys/PR
18 Recipe: Deep-Fried Yellow Bean Paste (Baa Yir)
  Gladys/PR
19 Recipe: Green Curry Paste Thai
  Gladys/PR
20 Recipe: Shrimp Paste
  Gladys/PR
21 Recipe: Chick Peas and Sesame Paste (Hummus)
  Gladys/PR
22 Recipe: Achiote Paste
  Gladys/PR
23 Recipe: Achiote Paste Used At Palenque Restaurant In San Diego
  Gladys/PR
24 Recipe: Berbere Paste
  Gladys/PR
25 Recipe(tried): Herb Cheesecake
  BECKY,AR (LA)
26 ISO: Gladys, a question about mousse
  manyhats
27 Thank You: Dear Manyhats: Mousses are so elegant! Thanks for asking!
  Gladys/PR
28 Thank You: Thank you Gladys!!! (re: Royal Camembert Mousse)
  Cali,CA
29 Gladys...could you please post the sour cream & dill sauce?
  Cali,CA
30 Tks. dear Cali. Everything with cheese is delicious! (nt)
  Gladys/PR
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Chicken and Ham Mousse
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!