Williamsburg chicken, as served at london town publik hou

10 servings

Ingredients

Quantity Ingredient
1 each Envelope unflavored gelatin
2 cups Celery -- diced
4 cups Chicken, cooked -- diced
½ cup Stuffed olives -- sliced
1 cup Canned peas -- drained
2 tablespoons Lemon juice
1½ cup Mayonnaise
Salt & pepper to taste
⅓ cup Pecans -- chopped
¼ teaspoon Leaf thyme
2 eaches Eggs, hard cooked --
Chopped
1½ cup Chicken broth
Green grapes for garnish
Oil

Directions

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. Mix 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.

Recipe By : Mrs. Harold Cook From: Marjorie Scofield Date: 03-26-95 (159) Fido: Cooking

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