Photo: Lily Banse
Ingredients
- three cups cooked chicken
- one-half cup cold water
- three cups chicken stock
- two table- spoons gelatine
Directions
1
JELLIED CHICKEN— Three cups cooked chicken, two table- spoons gelatine, one-half cup cold water, three cups chicken stock, salt and pepper. Soften the gelatine in cold water ; add the hot chicken stock and seasonings. Strain and when cold, add the chicken.
By Paidar, Marie, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive