STAR CHICKEN SALAD
Mix together
1 cup white meat of cooked chicken or fowl cut in dice
3 whites hard-cooked eggs cut in dice, and marinate with
2 tablespoons salad oil
1 tablespoon vinegar
¼ teaspoon salt and
⅛ teaspoon pepper.
Cook
1 cup peeled white mushroom caps in
White stock until tender, then drain, chill and cut in small pieces.
Add
1 cup celery cut lengthwise and crosswise in small pieces and
1 cup shelled Brazil nuts, peeled and cut in small pieces.
Soak
1 tablespoon gelatin in
¼ cup cold water, dissolve over hot water and add slowly to
1 cup mayonnaise dressing.
Mix with other ingredients and pack in star-shaped mold. Chill, turn out on bed of
Lettuce leaves.
Fill center and cover outside with
Mayonnaise dressing and sprinkle with
3 yolks hard-cooked eggs rubbed through strainer.
The stock in which mushrooms are cooked may be used in Chicken and Clam Bouillon or in a sauce for another meal.