Title: Chicken mousse
 Categories: Salad
      Yield: 12 Servings
 
      1    (2-1/2 to 3 pound) fryer
      1 ts Mei yen powder (spice island
           -product)
      1    Rib celery
      1 tb Onion
           Salt to taste
      1 tb Unflavored gelatin
    1/4 c  Water
    1/2 ts Salt
    1/2 ts Black pepper
  1 1/2 c  Boiling chicken broth
      2 c  Chicken; diced
      2 tb Grated onion
    1/2 c  Chopped sweet pickle
    1/2 c  Chopped celery
      1 tb Worcestershire sauce
      1 tb Lemon juice
      1 ds Nutmeg
      1 ds Paprika
    1/2 c  Mayonnaise (optional)
 
   Place chicken in a pot; cover with water. Add mei yen powder, 1 rib
  celery, 1 tablespoon onion and salt to taste. Cook until tender; let
  cool and debone. Dice. Reserve chicken broth.
  
   Dissolve gelatin in water. Boil chicken broth; dissolve softened
  gelatin in broth and stir well. Add diced chicken, celery, pickle,
  Worcestershire sauce, salt, pepper, paprika, onion and lemon juice
  and nutmeg. Let cool.
  
   When mixture has cooled, add mayonnaise, if desired. Pour mixture
  into a loaf pan or any other mold that has been well greased with
  vegetable oil.
  
   Place in refrigerator to congeal. Serve on lettuce leaf topped with a
  little mayonnaise, sprinkled lightly with paprika.
  
  From .  Downloaded from Glen's MM Recipe