Use canned chicken broth or consommé instead of chicken bouillon cubes
and water.
_1 Serving Equals ½ Vegetable Choice_
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VEGETABLES MOLDED IN CHICKEN ASPIC
_6 Servings_
_1 Serving Equals ½ Vegetable Choice_
1 envelope Knox Unflavored Gelatine
2 cups water
2 chicken bouillon cubes
½ teaspoon salt
½ cup cooked, drained peas
½ cup cooked, drained, diced carrots
½ cup diced celery
¼ cup diced green pepper
Sprinkle gelatine on ½ cup cold water to soften. Heat the remaining
water with bouillon cubes until dissolved. Add salt and softened
gelatine and stir until thoroughly dissolved. Chill to unbeaten egg
white consistency. Stir in vegetables. Turn into one large mold (3-4
cup) or 6 individual molds. Chill until firm.