Jellied Chicken and Pimiento Loaf
|Cold water||1⁄4 Cup (4 tbs)|
|Chicken stock||1 Cup (16 tbs) (hot)|
|Cooked chicken||1 Cup (16 tbs), chopped|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Onion||2 Teaspoon, minced|
|Pimiento||2 Tablespoon, chopped|
Soften gelatin in cold water.
Add chicken stock and stir until gelatin is dissolved.
Add vinegar and salt.
Chill in refrigerator until mixture is consistency of unbeaten egg whites.
Add re- maining ingredients.
Pour into loaf pan and chill in refrigerator until firm.
Unmold on salad greens on large platter.