1 cup hot chicken broth
3 egg yolks
¼ teaspoon salt
¼ teaspoon paprika
1 tablespoon unflavored gelatin
¼ cup cold water
1 tablespoon lemon juice
¾ cup diced, cooked chicken or crab, flaked
½ cup blanched chopped almonds
¾ cup whipping cream
Few grains cayenne
Heat chicken stock. Beat egg yolks slightly, add salt, paprika and hot
chicken broth gradually, stirring constantly. Cook over hot water until
mixture is thick enough to coat a spoon. Meanwhile soak gelatin in cold
water and add hot chicken mixture, stirring until dissolved. Strain
mixture and cool until thickened slightly. Add lemon juice, chicken and
almonds and chill until thickened. Fold in cream that has been whipped
and cayenne. Pour into mold rinsed with cold water and chill until firm.
Serves 4 to 6.
Fold card 4 inches square through the middle. Cut small lace paper doily
in 3 or 4 pieces to center. Crease each piece in center and turn edges
from center to lace edge so that turned edges may be pasted onto card as
illustrated. Fill lace paper holder with small spring violets or other
flowers.
_Lunch At One_
[Illustration: uncaptioned]
Macaroni Cheese Timbales with Ham-Pimiento Sauce
Watercress, Spring Lettuce and Radish Salad
Hot Rolls
Apricot Conserve
Olives
Peppermint Topped Cakes
Pineapple Sherbet Garnished with Cherries
Coffee or Tea