Use canned chicken broth or consommé instead of chicken bouillon cubes
and water.
_1 Serving Equals ½ Vegetable Choice_
JELLIED CHICKEN MOUSSE
_8 Servings_
_1 Serving Equals 1 Meat Choice_
1 envelope Knox Unflavored Gelatine
½ cup cold water
1 cup very hot chicken stock
¼ teaspoon onion salt
⅔ cup chilled evaporated milk, whipped
1 tablespoon lemon juice
1½ cups cooked diced chicken
Sprinkle gelatine on the cold water to soften. Dissolve the softened
gelatine in very hot chicken stock to which onion salt has been added.
Cool to unbeaten egg white consistency. Beat with rotary beater until
fluffy. Fold in whipped evaporated milk and lemon juice. Blend in
chicken. Turn into one large mold (6 cup). Chill until firm.