Ingredients Jump to Instructions ↓

  1. 1 1 cup of clear soup (consomme or chicken broth)

  2. 1 cup cooked chicken, chopped

  3. 1/2 tablespoon gelatine granules Lettuce French dressing

Instructions Jump to Ingredients ↑

  1. Instructions Add gelatine granules to 4 tablespoons cold water; allow to soften. Heat broth; stir in gelatine and water mixture. Add a little of the gelatine mixture to the chicken. Set the moulds in ice and water, and put in the chicken and broth in alternate layers. Let each layer harden before another is poured in. Serve, turned from the moulds, with lettuce and French dressing. Note: To unmold, immerse a mould in warm water to the height of the mixture within. With a sharp-pointed knife, loosen the mixture from the edge of the mould, then tip the mould first at one point, then at another, to let air in between the mould and the mixture, then invert over the center of the serving dish, when the mould should be lifted from the jelly. Repeat the process as needed. .


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