|Heavy cream||1 Cup (16 tbs), whipped|
|Chicken broth||1 Cup (16 tbs) (Regular Strength)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Diced cooked chicken/Turkey||2 Cup (32 tbs)|
|Egg yolks||2 , well beaten|
|Mayonnaise/Old fashioned boiled dressing||4 Tablespoon|
Soak gelatin in the cold water for at least 5 minutes to soften.
Heat the broth to boiling and pour a little into the beaten egg yolks, stirring constantly.
Pour egg mixture into broth and cook over very low heat, stirring constantly, until smooth and thick. (Do not let mixture boil or it will separate.) Stir gelatin mixture to be sure all is dissolved and pour into thickened broth.
Chill until practically congealed; then fold in the chicken, nuts, and whipped cream.
Turn into a mold and chill.
Unmold on a chilled platter and garnish with lettuce, tomatoes, and olives, as desired.