Jellied Chicken Salad
|Diced chicken||3 Cup (48 tbs), cooked|
|Gelatin||3 Tablespoon, dissolved in water|
|Cold chicken stock||1⁄2 Cup (8 tbs)|
|Green peas||1 Cup (16 tbs) (Tiny Ones)|
|Shredded blanched almonds||1 Cup (16 tbs)|
|Hard boiled eggs||4|
|Diced celery||1 Cup (16 tbs)|
|Cucumber pickle||1 Cup (16 tbs), chopped|
|Tomato catsup||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Cayenne pepper||1 Dash|
|Boiling chicken stock||1 Cup (16 tbs)|
Soak gelatin in cold stock for 5 minutes; add 1 cup boiling chicken stock with all fat skimmed off, and stir until gelatin is dissolved.
Combine other ingredients and fold into the gelatin mixture.
Pour into wet molds and chill 3 hours. (It is convenient to make it a day ahead.)