Chicken mousse

Yield: 2 servings

Measure 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

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.

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