⅔ cup cooked, chopped chicken
⅓ cup minced cashew nuts
1 cup whipping cream
6 patty shells
Sliced cherries
Beat the egg yolks lightly, add the chicken stock, and cook over hot water until thick, smooth sauce is formed, stirring occasionally. Remove from the stove, and add the gelatine which has been soaked in the cold water for 5 minutes, then add the chicken and the minced cashew nuts or pecans. Cool and fold in the cream which has been whipped until thick but not stiff. Freeze.
Mrs. K. S. Scott, Washington.
Frozen Chicken Pie
1 tbs. butter
1 tbs. flour