|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Onion||1⁄2 Small, minced|
|Dry mustard||1 Teaspoon|
|Gelatin||2 Tablespoon (2 Envelopes)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Eggs||4 , separated|
|Whipped cream||1⁄4 Cup (4 tbs)|
|Chopped chives||1⁄2 Cup (8 tbs)|
Stir in flour.
Cook over low heat, stirring constantly, 3 minutes.
Add milk gradually.
Cook, stirring with whisk, until it is thick and smooth.
Add cheese, onion, mustard, salt, pepper and paprika.
Soften gelatin in chicken stock.
Dissolve in white sauce.
Remove from heat.
Beat in egg yolks, one at a time.
Fold in stiffly beaten egg whites and whipped cream.
Sprinkle a lightly oiled 2-quart mold with chopped chives.
Pour in cheese mixture.
Be careful to keep chives on lining of mold.
Chill 3 hours.
Unmold on serving platter.
Surround with ring of parsley.