Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 tbsp unflavored gelatin
1/4 cp cold water
2 egg yolks, slightly beaten
1/2 tsp salt
1 tsp dry mustard
1 cp chicken consomme or bouillon
1 cp milk
1 tbsp grated onion
1 tsp prepared horseradish
1/4 cp finely diced green pepper
2 tbsp finely cut pimiento, drained
1/2 tsp paprika
2 cps ground cooked ham
1/2 cp heavy cream, whipped
green pepper rings
small celery hearts
1 - Soften gelatin in water.
2 - Combine egg yolks, salt and mustard in top of double boiler.
3 - Stir in consomme and milk.
4 - Cook, stirring over boiling water 5 to 6 minutes, until slightly thickened.
5 - Remove from hot water.
6 - Add gelatin.
7 - Stir until dissolved.
8 - Fold in onion, horse-radish, green pepper, Pimiento, Paprika and ham.
9 - Chill until mixture begins to thicken.
10 - Fold in cream.
11 - Pour into 1 1/2-quart mold.
12 - Chill overnight or until firm.
13 - Unmold on chilled salad platter.
14 - Garnish with green pepper rings, amall celery hearts, and if you like, lettuce-leaf cups containing pickle relish
Makes 6 servings.