|
4 Tablespoons Knox Gelatin |
1 cup whipping cream |
1 Tablespoon minced parsley |
|
1/2 cup cold water |
3 hard boiled eggs, sliced |
4 cups cut up chicken |
|
4 cups hot chicken broth |
1/2 cup sliced olives |
1 cups celery, chopped |
Divide broth with gelatin into 2 portions let cool. In one portion put chicken and in the other the whipped cream. Put in layers with eggs, olives and parsley for trimming. Use about 2 Tablespoons salad dressing with lemon in cream.
|
|
Recipe book main page | Main Course - Meats & Poultry | Next page, Poultry