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     title: molded chicken mousse
categories: appetizer, french
  servings: 8

      2    unflavored gelatin
      3 c  chicken broth
    1/2 c  sweet pickle relish
      1 t  onion
      1 t  msg
    1/4 t  salt
    1/4 t  dry mustard
      3 c  cooked chicken
    1/2 c  blanched almonds
      2 c  cream

heat 1 cup broth in a saucepan, over a low flame
sprinkle gelatin over broth
remove from heat and let stand for 5 minutes
stir in remaining broth, relish, onions, msg, salt, and mustard
cover and chill for 60 minutes
coarsely chop almonds in a food processor or by hand combine broth
mixture, chicken, and
almonds-mix well
fold in whipped cream
spoon into a plastic-lined mold, packing tightly
cover and chill for 4-24 hours, until set
unmold onto a serving platter
serve slightly chilled, with breads and crackers to the side

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