The New Zealand Railways Magazine, Volume 14, Issue 4 (July 1, 1939)
Ham Mousse Salad
Ham Mousse Salad.
Gelatine, 1 tablespoon; cold water, 2 tablespoons; minced cold ham, 2 cups; whipped cream, ½ cup; minced celery, ¼ cup; paprika, ½ teaspoon; minced parsley, 2 tablespoons.
Dissolve gelatine in cold water. Add ham, celery, paprika and parsley, and mix thoroughly. Fold in stiffly beaten cream, pour into individual or single large mould. Chill.