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| 10 | Minutes preparation time |
| 3 | Minutes cooking time |
| 2 | Hours chill time |
| 1 Esslöffel | butter |
| 4 | Scallions; chopped chopped |
| 2 Tasse | chicken stock |
| 1 Packung | gelatin Unflavored |
| 1 Tasse | Chicken; chopped cooked |
| 1 Tasse | Ham; chopped, cooked |
| 1 Esslöffel | madeira |
| 1 Tasse | heavy cream |
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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.
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