|Cooked white chicken meat||1 Cup (16 tbs)|
|Granulated gelatin||1 Tablespoon|
|Chicken broth||1 Cup (16 tbs)|
|Salt||1 1⁄4 Teaspoon|
Beat yolks of eggs and stir lightly into the broth, add seasonings and cook in a double boiler like a custard until smooth and creamy.
Just before removing from the fire, add the gelatine, which has been allowed to soften in 4 tbsp. cold chicken-broth and stir until dissolved.
Pour this custard over the chicken meat and stir over ice water till it begins to set, then fold in the whipped cream, turn the mixture into a mold, let stiffen, and serve garnished with parsley.