Williamsburg Chicken, As Served At London Town Publik House

Servings: 10
Ingredients:

1 ea Envelope unflavored gelatin         2 c  Celery, diced
4 c  Chicken, cooked, diced            1/2 c  Stuffed olives, sliced
1 c  Canned peas, drained                2 T  Lemon juice
1 1/2 c  Mayonnaise                          1 x  Salt and pepper to taste
1/3 c  Pecans, chopped                   1/4 t  Leaf thyme
2 ea Eggs, hard cooked, chopped      1 1/2 c  Chicken broth
1 x  Green grapes for garnish            1 x  Oil

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

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