|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Powdered mustard||1 Teaspoon|
|Condensed consomme||1 Can (10 oz)|
|Ground cooked ham||1 Cup (16 tbs)|
|Onion slice||1 , minced|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs), whipped|
Soften gelatin in the cold water.
Mix egg yolks, salt, cayenne, and mustard in top part of double boiler.
Beat until thick and lemon-colored.
Add consomme and cook, stirring, over boiling water until mixture thickens enough to coat a metal spoon.
Add gelatin and stir until dissolved.
Add ham, onion, mayonnaise, and cream.
Pour into 1-quart mold and chill until firm.
Unmold on bed of lettuce.