|Unflavored gelatin||1 1⁄2 Tablespoon|
|Chicken stock||1⁄2 Cup (8 tbs), cold|
|Hot chicken stock||1 1⁄2 Cup (24 tbs)|
|Unflavored gelatin||2 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Mayonnaise||1 1⁄2 Cup (24 tbs)|
|Dijon style mustard||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Chives||2 Tablespoon, chopped|
|Cooked shrimp||1⁄2 Cup (8 tbs), diced|
|Cooked lobster||1⁄2 Cup (8 tbs), diced|
|Cooked crabmeat||1 Cup (16 tbs), boned and flaked|
|Hard cooked egg slices||4 (For Garnish)|
|Black olives||1⁄4 Cup (4 tbs) (For Garnish)|
|Cucumber slices||4 (For Garnish)|
Soften gelatin in cold chicken stock.
Dissolve in hot chicken stock.
Chill until stock begins to thicken.
Coat a mold with the chicken aspic.
Decorate bottom of mold with egg slices, black olives and cucumber slices in an attractive design; spoon aspic on top and chill.
Soften gelatin in cold water and dissolve over hot water.
Stir into mayonnaise and add mustard, Worcestershire sauce, tarragon, chervil and chives.
Combine with shrimp, lobster and crab meat.
Fill mold with this seafood combination and chill until firm.
Unmold and serve with Green Goddess dressing.