Dubonnet Chicken Salad Mold Recipe
Ingredients
2 env. Unflavored gelatin
1 cup cranberry juice cocktail
1 cup red Dubonnet
1 cup red currant syrup
1 env. Unflavored gelatin
3/4 cup cold water
1 tablespoon soy sauce
1 cup mayonnaise
1 1/2 cups finely diced cooked chicken
1/2 cup finely chopped celery
1/4 cup toasted blanched almonds, finely chopped
1/2 Cup chilled heavy cream, whipped
Directions
Sprinkle 2 envelopes gelatin over the cranberry juice to soften in a saucepan; stir over low heat until gelatin is dissolved.
Remove from heat and stir in the Dubonnet and syrup.
Pour into a 2-quart fancy tubed mold.
Chill until almost set, but not firm.
Meanwhile, sprinkle the 1 envelope gelatin over cold water in a saucepan.
Stir over low heat until gelatin is dissolved.
Remove from heat and stir in the soy sauce and mayonnaise until thoroughly blended.
Chill until mixture is slightly thickened.
Mix in the chicken, celery, and almonds.
Fold in the whipped cream until blended.
Spoon mixture into mold over first layer.
Chill until firm, 8 hours or overnight.
Unmold and garnish with leaf lettuce, scored cucumber slices, and pitted ripe olives.
Remove from heat and stir in the Dubonnet and syrup.
Pour into a 2-quart fancy tubed mold.
Chill until almost set, but not firm.
Meanwhile, sprinkle the 1 envelope gelatin over cold water in a saucepan.
Stir over low heat until gelatin is dissolved.
Remove from heat and stir in the soy sauce and mayonnaise until thoroughly blended.
Chill until mixture is slightly thickened.
Mix in the chicken, celery, and almonds.
Fold in the whipped cream until blended.
Spoon mixture into mold over first layer.
Chill until firm, 8 hours or overnight.
Unmold and garnish with leaf lettuce, scored cucumber slices, and pitted ripe olives.
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