Bacon Moussé

• ½ lb. left-over bacon, finely chopped
• 4 tablespoons horse-radish sauce
• 2

Dissolve gelatine in the cold water. Heat for 10 minutes, add to cream and mayonnaise. Beat well together and add remaining ingredients. Mix and turn into moistened mould. You can vary this to taste—unmould onto lettuce hearts and cress.

This is a good way to use left-over boiled bacon in summer to serve with salad.