Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Unflavored gelatin
1 c Vegetable or chicken stock
1 c Whipping cream; whipped
1 1/4 c Ham; diced
1 ts Prepared horseradish
1 ts Dijon-style mustard
1/2 ts White pepper
1/4 c Madeira
Hard-cooked eggs for garnish

Soften the gelatin in the broth in a saucepan. Place over medium
heat and bring to a simmer, stirring occasionally. Remove from the
heat and let cool to room temperature.

Place the whipped cream in the refrigerator. Pour 1/4-cup of the
gelatin mixture into a 4-cup chilled mold and place it in the freezer
until set, about 5 minutes.

Meanwhile, place the ham, horseradish, mustard, pepper, Madeira and
3/4-cup gelatin broth in a food processor and process until fine.
Scrape into a work bowl. Fold in the whipped cream.

Pour the mixture into the prepared mold. Chill at least 4 hours
before unmolding. Garnish with quarters of hard-cooked eggs before
serving. Makes 10 buffet servings or 6 regular servings.

** Washington Times - Food section - 26 July 1995 ** Posted by The
WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-17-95

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