½ cup whipping cream
8 individual pastry shells
Melt the butter in a saucepan. Add the flour and smooth to a paste. Add the milk and stir until a thin, smooth white sauce is formed. In the meantime soak the gelatine in the cold water for 5 minutes, then add to the hot sauce and stir until the gelatine is dissolved. Cool and add the mayonnaise, lemon juice, chicken, grapes, celery, and almonds. Whip the cream until thick but not stiff, fold into the mixture, and season to taste with salt. Freeze.
Mrs. H. P. Gregory, Illinois.
Frozen Chicken a la King
Make a cream sauce of the following:
1½ tbs. butter
1½ tbs. flour
½ cup chicken stock
2 egg yolks