Yield: 12 Servings
|2 tablespoons||Unflavored gelatin|
|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|
|2 teaspoons||Lemon juice|
|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.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .