1 pound chopped ham
2 small chopped cucumbers
1 bunch chopped dill
1 cup heavy cream
2 1/2 teaspoons prepared mustard
2 teaspoons unflavored gelatin
6 tablespoons cold water
2 tomatoes
1 frozen turkey roll (1 pound)
1 can white asparagus with tips (1 pound)
1 package frozen peas (cooked according to directions)
1 can creamed mushrooms (8 ounces)
1. Mix the chopped ham, cucumber and dill.
2. Beat the cream to a light foam and season with the mustard.
3. Melt the gelatin in 1/4 cup cold water in a double boiler.
4. Stir the melted gelatin and the chopped ham into the cream. Pour into a water-rinsed ring mold, and place the mousse in the refrigerator to set.
5. Dip the tomatoes in hot water, remove the skin and cut them in halves.
6. Carve the turkey roll in even slices. Place the ham mousse in the middle of a large round dish. If the ring mold is dipped in hot water for a moment it will slide out easily. Put the asparagus in the middle of the mousse and arrange turkey slices in groups around the mousse. Surround with tomatoes and peas. Distribute the creamed mushrooms on the turkey slices.
SERVES 8 TO 10