Chicken mousse
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Gelatin |
| ½ | cup | Cold water |
| 4 | cups | Well-seasoned chicken broth |
| 1 | cup | Whipping cream |
| 3 | Hard-cooked eggs, sliced | |
| ½ | cup | Sliced stuffed olives |
| 1 | tablespoon | Parsley |
| 4 | cups | Chopped cooked chicken |
Directions
Soften gelatin in cold water. Dissolve in boiling broth. Divide in 2 equal portions. Cool until partially set. Add chicken to 1 portion.
Mix thoroughly. Fold stiffly whipped cream into second portion.
Arrange bits of parsley, slices of egg, and olives in a large mold.
Fill mold with alternate layers of cream and chicken mixtures. Chill until firm. Garnish with hearts of lettuce. 12 servings.
Martha Kron, Moline, IL.