Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 c Water
1/4 c Vermouth
2 ea Envelopes unflavored gelatin
1 ea Small onion,finely minced
1 tb Butter
1 c Chicken broth
2 tb Tomato paste
1/2 c Dijon style mustard
1 lb Finely chopped baked ham
2 tb Madeira wine
1 c Heavy cream,whipped

Combine water and vermouth.Mix in gelatin.Set aside.In a medium
saucepan,cook onion in butter.Add chicken broth.Simmer for 2 to 3
minutes. Stir in gelatin mixture.In a blender or food processor,puree
about 1/3 stock mixture.Add tomato paste,mustard,2/3 ham and
remaining stock mixture.Puree until smooth.Pour into a large bowl.Mix
in wine and remaining ham.Fold in whipped cream.Spoon into an oiled
mold.Chill several hours or overnight.Unmold.Garnish with
watercress,if desired.

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