Smorgasbord Chicken Balls Recipe
Ingredients
| 1 envelope plain gelatine | ||
| Juice of 1/2 lemon | ||
| 1 cup hot chicken broth | ||
| Cooked chicken | 2 1/2 Cup (16 tbs), diced | |
| Celery salt | 1/4 Teaspoon | |
| 1 tsp onion juice | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 2 hard-cooked eggs, grated | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
Soften gelatine in the lemon juice and dissolve in the hot broth.
Stir in chicken and seasonings.
Chill until very nearly set; then quickly form into small balls and roll in the grated egg and parsley mixed together.
Chill until serving time.
Serve with other smorgasbord features or add 2 or 3 chicken balls to each vegetable-salad plate.
Stir in chicken and seasonings.
Chill until very nearly set; then quickly form into small balls and roll in the grated egg and parsley mixed together.
Chill until serving time.
Serve with other smorgasbord features or add 2 or 3 chicken balls to each vegetable-salad plate.
Chef
