Chicken Mousse

Myrtle Leipper

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.




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