Jellied Chicken And Vegetable Salad Recipe
Ingredients
| 2 tablespoonfuls granulated gelatine | ||
| Water or chicken broth | 1/8 Cup (16 tbs) | |
| 3 cupfuls hot chicken broth or canned chicken soup | ||
| Salt | 3/4 Teaspoon | |
| Chicken meat | 1 Cup (16 tbs), diced | |
| 2 cupfuls cooked vegetables (peas, string beans, carroys, rots, beets, asparagus, etc.) | ||
| Green pepper | 1 To taste, minced | |
| Pimiento | 1 Tablespoon, chopped | |
Directions
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.
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.
Chef
