Jim_S
Resident Curmudgeon
2 1/2 c diced cold cooked chicken
1 c celery
1 c white grapes, sliced
1/2 c chopped toasted almonds
2 tbsp minced parsley
1 tsp salt
1 1/2 tsp gelatin
1/2 c chicken stock
1 c mayonnaise
1/2 c whipping cream, whipped
Mix chicken, celery, grapes, almonds, parsley and salt. Soak gelation in water for 5 minutes and dissolve in chicken stock. When thick, add mayonnaise and cream and mix. Fold into chicken mixture. Pack in individual molds or large ring mold. Garnish with sliced stuffed or ripe olives. Allow 6 hours for gelatin to set firm.
1 c celery
1 c white grapes, sliced
1/2 c chopped toasted almonds
2 tbsp minced parsley
1 tsp salt
1 1/2 tsp gelatin
1/2 c chicken stock
1 c mayonnaise
1/2 c whipping cream, whipped
Mix chicken, celery, grapes, almonds, parsley and salt. Soak gelation in water for 5 minutes and dissolve in chicken stock. When thick, add mayonnaise and cream and mix. Fold into chicken mixture. Pack in individual molds or large ring mold. Garnish with sliced stuffed or ripe olives. Allow 6 hours for gelatin to set firm.
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