Williamsburg chicken, as served at london town

Yield: 10 servings

Measure Ingredient
1 each Envelope unflavored gelatin
2 cups Celery, diced
4 cups Chicken, cooked, diced
½ cup Stuffed olives, sliced
1 cup Canned peas, drained
2 tablespoons Lemon juice
1½ cup Mayonnaise
1 x Salt & pepper to taste
⅓ cup Pecans, chopped
¼ teaspoon Leaf thyme
2 eaches Eggs, hard cooked, chopped
1½ cup Chicken broth
1 x Green grapes for garnish
1 x Oil

Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves. Cool and stir in lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise. Add all other ingredients (except grapes) and pour into pan. Place in refrigerator overnight or for several hours until set. Decorate with halved grapes and serve over salad greens.

Mrs. Harold Cook

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