|Lean ham||1 Pound|
|Bechamel sauce||1⁄2 Pint|
|Powdered gelatin||1⁄2 Ounce|
|White stock||1⁄4 Pint|
|Cream||4 Fluid Ounce (1 Gill)|
Mince ham finely twice.
Work in the mixer, or pound by hand, with the creamed butter and cold Bechamel sauce.
Dissolve gelatine in warmed stock, and whilst still lukewarm, add to the mixture.
Partially whip the cream.
It should not be too stiff.
Fold into the other ingredients, put into a souffle dish, and chill.
If desired, the top can be decorated with sliced tomatoes or olives, and glazed over with a little of the gelatine.
Pretty, light, and a perfect summer dish.