Yield: 2 servings
|½ cup||Cold water|
|4 cups||Well-seasoned chicken broth|
|1 cup||Whipping cream|
|3 \N||Hard-cooked eggs, sliced|
|½ cup||Sliced stuffed olives|
|4 cups||Chopped cooked chicken|
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.