Jellied Chicken And Vegetable Salad
|Granulated gelatin||2 Tablespoon|
|Cold water/Chicken broth||1⁄8 Cup (2 tbs)|
|Hot chicken broth/Canned chicken soup||3 Cup (48 tbs)|
|Diced chicken meat||1 Cup (16 tbs)|
|Cooked vegetables||2 Cup (32 tbs)|
|Green pepper||To Taste|
|Chopped pimiento||1 Tablespoon|
Soak gelatine in cold water or broth 5 min.
Add hot broth and stir until gelatine is dissolved, add salt and cool.
Pour a thin layer of this mixture into a cold wet mold, and let it stiffen slightly.
Add some of the vegetables and chicken meat, more jelly, etc., continuing until all ingredients are used.
Chill until firm, unmold on lettuce leaves and garnish with parsley or watercress and Mayonnaise.