Ham and Artichoke Heart Mould, a superb dish for a summer luncheon, is delicious and, despite its delicate appearance, makes a sustaining meal. Serve it with a tomato or French bean salad.
10 fl. oz. aspic jelly, cooled and on the point of setting
4 oz. sugar
1 tablespoons dry mustard
½ teaspoon salt eggs, lightly beaten
6 fl. oz. white wine vinegar | oz. gelatine dissolved in
2 tablespoons warm water
10 fl. oz. single cream
½ cups light cream 8 oz. cooked ham, cut into very fine dice 1 oz. canned artichoke hearts, drained
Pour the aspic into a chilled lj-pint mould and swirl it around so that it evenly coats the sides and bottom of the mould.
Set the mould aside.
In a medium-sized mixing bowl, com-bine the sugar, mustard and salt together. Using a wooden spoon, stir in the eggs. Set aside.
In a small saucepan, bring the vinegar to the boil over high heat. Remove the pan from the heat and gradually stir in the egg-and-mustard mixture. Return the pan to moderate heat and, stirring with a wooden spoon, cook the mixture slowly for 4 to 5 minutes or until it thickens.
Remove the pan from the heat and stir in the dissolved gelatine. Set aside and allow the mixture to cool, stirring occa- sionally, for 45 minutes or until the mixture begins to set. Stir in the cream. Add the ham and artichoke hearts, folding them into the mixture with a metal spoon.
Spoon the mixture into the prepared mould and place it in the refrigerator. Chill for 2 to 2J hours or until it is firm.
Run a sharp knife around the sides of the mould to loosen it. Quickly dip the bottom of the mould into boiling water.
Place a serving plate, inverted, over the top of the mould and reverse the two, giving the mould a gentle shake. The mould should slide out easily on to the plate.