Williamsburg chicken as served at london town
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 | 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. ix 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. Mrs. Harold Cook
Related recipes
- Bronx chicken
- Chicken a la king
- Chicken a la king #2
- City chicken
- Company chicken
- Company chicken #1
- Company chicken #2
- Fried chicken roman style (from england)
- London city broil
- London town public house williamsburg chicken
- New york bistro chicken
- Traditional london broil
- Williamsburg chicken
- Williamsburg chicken, as served at london town
- Williamsburg chicken, as served at london town publik hou
- Williamsburg chicken, as served at london town publik hous
- Williamsburg chicken, as served at london town publik house
- Williamsburg chicken~ as at london town publik house
- Williamsburg chicken~ as served at london tow
- Williamsburg inn chicken and dumplings