1 envelope plain gelatine
Juice of 1/2 lemon
1 cup hot chicken broth
2 1/2 cups diced cooked chicken
1/4 tsp celery salt
1 tsp onion juice
1/2 tsp salt
1/4 tsp pepper
2 hard-cooked eggs, grated
1/4 cup chopped parsley
Soften gelatine in the lemon juice and dissolve in the hot broth.
Stir in chicken and seasonings.
Chill until very nearly set; then quickly form into small balls and roll in the grated egg and parsley mixed together.
Chill until serving time.
Serve with other smorgasbord features or add 2 or 3 chicken balls to each vegetable-salad plate.