Cold Ham Soufflé

• 1 lb. cooked ham, chopped
• ½/¾ pint double cream
• 2

Liquidize the ham with the cream and ground black pepper to taste.

Make up aspic jelly as to instructions on packet and allow to cool, then add to the ham mixture. As it begins to set fold in the stiffly beaten egg whites. Pour into a suitable sized mould and allow to set.

Serve with a crisp salad.