Williamsburg Chicken, As Served At London Town Publik Housepoultry 1 each envelope unflavored gelatin 2 cup celery, diced 4 cup chicken, cooked, diced 1/2 cup stuffed olives, sliced 1 cup canned peas, drained 2 tablespoon lemon juice 1 1/2 cup mayonnaise 1 single salt & pepper to taste 1/3 cup pecans, chopped 1/4 teaspoon leaf thyme 2 each eggs, hard cooked, chopped 1 1/2 cup chicken broth 1 single green grapes for garnish 1 single oil Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves. Cool and stir in lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise. Add all other ingredients (except grapes) and pour into pan. Place in refrigerator overnight or for several hours until set. Decorate with halved grapes and serve over salad greens. Mrs. Harold Cook |
