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Mousse of Ham in Cases

Finely mince one pound lean cooked ham, place it in a mortar with the yolks of two eggs and pound to a paste; then press through a sieve into a bowl. Season with a saltspoon grated nutmeg, a saltspoon cayenne pepper, adding one tablespoon sherry wine; mix well with a spoon, then gradually add one gill cold cream, continually mixing meanwhile. Beat to a stiff froth three egg whites and gently mix with the preparation. Fill up six small paper cases. Place the cases in a tin and bake in the oven for fifteen minutes. Remove, dress on a dish with a folded napkin and send to the table.