• ½ lb. cooked ham
• salt and pepper
• grated nutmeg
• ½ pt. Espagnole sauce
• ½ oz. gelatine
• ¼ pt. aspic jelly
• 2 tablesp. white stock
• 1 drop of carmine
• 1½ gill cream or milk
• 1 tablesp. chopped truffles
• ½ gill pale aspic jelly

Tie a band of stiff paper round a china soufflé dish of about 5 in. diameter so that it stands about 2 in. higher than the dish.

Pass the ham twice through a mincer and sieve it. Season with salt, pepper and nutmeg. Add the Espagnole sauce, which is well coloured and flavoured with tomato. Dissolve the gelatine in the aspic, together with the stock; colour with carmine and add to the ham. Whip the cream very lightly and fold lightly into the mixture. When it is beginning to set creamily, pour into the prepared soufflé case and allow to set. Add the chopped truffle to the pale aspic and pour on the top of the mould, when the jelly is cold, but not set. When set remove paper and serve with green salad.