|Gelatin||2 Tablespoon (2 Envelopes)|
|Cooked ham||3 1⁄2 Cup (56 tbs), ground|
|Sherry||1⁄4 Cup (4 tbs)|
|Chicken broth||1 1⁄3 Cup (21.33 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Eggs||2 , separated|
Sprinkle gelatin over sherry to soften.
Heat chicken broth until bubbling.
Beat egg yolks slightly, stir in a little heated broth, then pour back into broth.
Cook over a low heat, stirring constantly, for a minute or two.
Remove from heat, mix in gelatin until dissolved, then add the ham.
Fold in stiffly beaten egg whites and stiffly beaten cream.
Spoon into a 1 quart mold and refrigerate until firm.
Unmold on a platter.