Ham Mousse With Beef Consomme
|Cooked ham||1⁄2 Cup (8 tbs), ground|
|Tomato juice||1 Cup (16 tbs)|
|Beef consomme||1 Cup (16 tbs)|
|Cold water||4 Tablespoon|
|Heavy cream||2 Cup (32 tbs), whipped|
Mix ham, tomato juice, consomme and paprika together, and bring to a boil.
Dissolve gelatin in water; add to ham mixture.
Refrigerate and stir occasionally.
When it begins to congeal slightly, fold in cream.
Pour into 1 large mold or individual molds.
Let set in refrigerator until firm.
Unmold, garnish with watercress.