Williamsburg chicken as served at london town publik house
Yield: 10 servings
Ingredients:
- 1 ea Envelope unflavored gelatin 1 x Salt & pepper to taste
- 2 c Celery diced 1/3 c Pecans chopped
- 4 c Chicken cooked diced 1/4 ts Leaf thyme
- 1/2 c Stuffed olives sliced 2 ea Eggs hard cooked chopped
- 1 c Canned peas drained 1 1/2 c Chicken broth
- 2 tb Lemon juice 1 x Green grapes for garnish
- 1 1/2 c Mayonnaise 1 x Oil
Instructions:
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
