Pressed Chicken Salad
|Chopped celery||1 Cup (16 tbs)|
|Onion||1 Small, chopped|
|Chicken stock||1 Cup (16 tbs)|
|Unflavored gelatin envelope||2 Tablespoon (2 Envelopes)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||6 , chopped|
|Stuffed green olives||10 Ounce (1 Small Bottle)|
|Dressing||10 Ounce (Durkee, Small Bottle)|
Boil hen in salted water until tender.
You may add for seasoning a few pieces of celery, onion and 1 bay leaf to the water.
Debone and chop the chicken.
Dissolve 2 envelopes of gelatin in 1/2 cup water.
Add 1 cup hot broth to the gelatin.
Then add mayonnaise, chopped celery, chopped eggs, olives, dressing and salt and pepper to taste.
Pour into a large pyrex dish or mold.
Chill until firm.
Serve on lettuce.
Excellent luncheon dish.
Serves 15 to 20.