|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Chicken broth||3 Cup (48 tbs) (Cold)|
|Sweet pickle liquid||2 Tablespoon|
|Grated onion||1 Tablespoon|
|Monosodium glutamate||1 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Cooked chicken/Turkey||12 Ounce, finely chopped (2.5 Cups)|
|Finely chopped sweet pickles||1⁄2 Cup (8 tbs)|
|Chopped salted blanched almonds||1⁄2 Cup (8 tbs)|
|Heavy cream||2 Cup (32 tbs), whipped (Chilled)|
Soften gelatin in 1 cup of the broth in a saucepan.
Stir over low heat until gelatin is dissolved.
Mix in remaining broth, pickle liquid, onion, monosodium glutamate, salt, and dry mustard.
Chill until mixture is slightly thickened.
Fold a mixture of the chicken, pickles, and almonds, and then the whipped cream into the gelatin.
Turn into a bell-shaped or other 2-quart fancy mold.
Chill until firm.
Unmold onto a chilled serving plate.
Garnish with sweet pickle strips.