Williamsburg chicken, as served at london town publik hous

Yield: 10 servings

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

Recipe By :

From: Date: 05/29

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