Ham And Chicken Aspic
|Canned chicken consomme||31 1⁄2 Ounce (3 cans, 10 1/2 ounce each)|
|Water||1 Cup (16 tbs)|
|Onion||1 , sliced|
|Celery stalks||2 , sliced|
|Unflavored gelatin||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||2 , sliced|
|Stuffed green olives||2 , sliced|
|Cooked chicken breasts||4 , boned and skinned|
|Diced cooked ham||1 1⁄2 Cup (24 tbs)|
|Hard cooked egg||1 , diced|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Finely chopped green onions||1⁄4 Cup (4 tbs)|
|Finely chopped pimiento||2 Tablespoon|
Heat chicken consomme with water and add onion and celery.
Cover and simmer 10 minutes.
Soften gelatin in 1/2 cup cold water and stir into hot consomme to dissolve.
Cool until aspic begins to thicken.
Coat an ice cold mold with aspic and chill.
Decorate bottom of mold with egg and olive slices first dipped in aspic; place them in a design on sides and bottom of mold.
Add another layer of aspic and chill.
Line mold with thinly sliced chicken breasts; spoon over more aspic and chill.
In a bowl, combine ham, egg, celery, green onions and pimiento with remaining aspic and fill the mold.
Chill until firm.
Serve with 1/2 cup mayonnaise combined with 1/2 cup sour cream and chopped chives.