Chicken Loaf Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Cold water | 1/4 Cup (16 tbs) | |
| 1 cup regular-strength chicken broth | ||
| Egg yolks | 2 , Well beaten | |
| 2 cups diced cooked chicken or turkey | ||
| Pecans | 1/2 Cup (16 tbs), chopped | |
| Heavy cream | 1 Cup (16 tbs), Whipped | |
| Salt and paprika to taste | ||
| Lettuce leaves, tomato quarters, olives | ||
| Mayonnaise or Old-fashioned Boiled Dressing | ||
| Salt | To Taste | |
Directions
Soak gelatin in the cold water for at least 5 minutes to soften.
Heat the broth to boiling and pour a little into the beaten egg yolks, stirring constantly.
Pour egg mixture into broth and cook over very low heat, stirring constantly, until smooth and thick. (Do not let mixture boil or it will separate.) Stir gelatin mixture to be sure all is dissolved and pour into thickened broth.
Chill until practically congealed; then fold in the chicken, nuts, and whipped cream.
Turn into a mold and chill.
Unmold on a chilled platter and garnish with lettuce, tomatoes, and olives, as desired.
Heat the broth to boiling and pour a little into the beaten egg yolks, stirring constantly.
Pour egg mixture into broth and cook over very low heat, stirring constantly, until smooth and thick. (Do not let mixture boil or it will separate.) Stir gelatin mixture to be sure all is dissolved and pour into thickened broth.
Chill until practically congealed; then fold in the chicken, nuts, and whipped cream.
Turn into a mold and chill.
Unmold on a chilled platter and garnish with lettuce, tomatoes, and olives, as desired.
Chef
