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Piquant Ham Mousse

Soften a tablespoonful of gelatin in a quarter of a cup of cold water and dissolve in a half cup of boiling water, add a teaspoonful of Gulden's mustard, a tablespoonful of minced parsley, a teaspoonful of lemon juice. Now add three cupfuls of minced boiled ham. When cool, fold in half a cup of heavy cream, that has been beaten stiff. Turn into a mold rinsed in cold water and chill in the ice box. When served, garnish with shredded hearts of lettuce and stuffed olives.