MOUSSE OF HAM
|Chop two cups of cooked ham. Pound in a
mortar until smooth. Add one tablespoon of gelatine soaked in 1/2 a cup of cold
water. Season with a teaspoon of mixed mustard and a few grains of cayenne.
Fold in one cup of heavy cream beaten stiff.
Instead of cream a whole beaten egg may be used and a little milk.