Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Gelatin |
| 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 |
| 1 tablespoon | Parsley |
| 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.