Yield: 2 servings

4 tb Gelatin
3 Hard-cooked eggs, sliced
1/2 c Cold water
1/2 c Sliced stuffed olives
4 c Well-seasoned chicken broth
1 tb Parsley
1 c Whipping cream
4 c Chopped cooked chicken

Soften gelatin in cold water. Dissolve in boiling broth. Divide in 2 equal portions. Cool until partially set. Add chicken to 1 portion. Mix thoroughly. Fold stiffly whipped cream into second portion. Arrange bits of parsley, slices of egg, and olives in a large mold. Fill mold with alternate layers of cream and chicken mixtures. Chill until firm. Garnish with hearts of lettuce.

Makes 12 servings.



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