| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Appetizers, Poultry | 8 | Servings | |
INGREDIENTS
| 10 | -minutes preparation time minutes cooking time hours chill time | |
| 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 |
INSTRUCTIONS
INGREDIENTS 1. 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 processro. 2. Add chicken,ham and madeira to processor. Process until smooth. Pour into a bowl, cover, and chill until almost set. 3. 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. From: 365 Ways to Cook Chicken From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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