Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Unflavored gelatin |
| 2 tablespoons | Sherry |
| ½ cup | Hot chicken broth |
| 2 \N | Eggs; separated |
| ¼ cup | Minced celery |
| 2 tablespoons | Minced green onions |
| 6½ ounce | Canned or cooked lobster meat |
| 1 tablespoon | Minced parsley |
| ½ teaspoon | Marjoram |
| 2 teaspoons | Lemon juice |
| ½ cup | Mayonnaise |
| ½ cup | Whipping cream |
Use a blender for this. Pour in gelatin, sherry & hot chicken broth. Whirl for 15 seconds then add egg yolks, celery, green onions, lobster meat, parsley, marjoram, lemon juice & mayonnaise. Whirl another 15 seconds & add the whipping cream. Beat the egg whites until stiff. Fold into the blended mixture. Pour into a mold greased with mayonnaise & keep thoroughly chilled until ready to serve. Place on platter & garnish with parsley or curly lettuce.
MRS. JAMES D. PETERSON, JR.
MARKS, MS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .