|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.
Serving size: Complete recipe
Calories 3416 Calories from Fat 2540
% Daily Value*
Total Fat 284 g437%
Saturated Fat 126.7 g633.6%
Trans Fat 0 g
Cholesterol 923 mg307.7%
Sodium 5379.3 mg224.1%
Total Carbohydrates 79 g26.3%
Dietary Fiber 13 g51.9%
Sugars 46.7 g
Protein 149 g297.4%
Vitamin A 151.1% Vitamin C 6.7%
Calcium 82.6% Iron 95.5%
*Based on a 2000 Calorie diet