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Ham Mousse Dijon

1 1/4 c Water
1/4 c Vermouth
2 Envelopes unflavored gelatin
1 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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