HAM MOUSSE
2 cups cooked ham chopped
1/2 cup Aspic jelly, or 1 teaspoon gelatine dissolved in 1/2 cup hot water
1 teaspoon mustard
1 teaspoon onion juice
1/2 cup whipped cream
Dash red pepper
Put on ice for 2 hours, serve cold.
Monday, December 30, 2013
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