3 tbsp. unflavored gelatin
4 c. chicken stock
6 egg yolks
1 tsp. salt
1/2 tsp. paprika
Pinch each oregano and basil*
1/2 c. diced cucumbers
1 c. diced cooked chicken
1 c. heavy cream, whipped
Heat 3 cups stock, adding to beaten egg
yolks and seasonings. Cook in double
boiler until thick, stirring carefully.
Soften gelatin in remaining stock for a
few minutes and stir into mixture until
dissolved. Add rest of ingredients and
chill until mixture thickens. Fold in
whipped cream and pour into oiled mold.
This makes a beautiful, delicious mold
which will serve 10 to 12.
*1/4 teaspoon fresh tarragon leaves may