Timbales Of Ham In Chicken Aspic

Pound two cups of boiled ham, chopped fine in a meat cutter, and four tablespoonfuls of mayonnaise dressing to a smooth paste; gradually stir into this a cup and a quarter of chicken aspic, just on the point of "setting." Chicken liquor flavored with vegetables, herbs, and spices, in which half an ounce of gelatine has been dissolved, answers every purpose in this case. Have ready standing in ice water timbale moulds, decorated with lengthwise slices of olives, and above either sifted yolk or fine-chopped white of hard-boiled eggs, mixed with enough liquid jelly to hold the egg together. Pour this mixture into the moulds, to make an even layer of the same height in each, then fill the moulds with the liquid ham mixture. Serve turned from the moulds on a bed of heart leaves of lettuce, sprinkled with shreds of olives, red chilies, or shreds of cooked sweet pepper and tiny strips of cooked ham or bacon, dressed with French dressing.