Recipe#6428

Title: Williamsburg Chicken, as served at London Town Publik Hou

Mrs. Harold Cook

      Yield: 10 servings
 
      1 ea Envelope unflavored gelatin
      4 c  Chicken, cooked, diced
      1 c  Canned peas, drained
  1 1/2 c  Mayonnaise
    1/3 c  Pecans, chopped
      2 ea Eggs, hard cooked, chopped
      1 x  Green grapes for garnish
      2 c  Celery, diced
    1/2 c  Stuffed olives, sliced
      2 T  Lemon juice
      1 x  Salt & pepper to taste
    1/4 t  Leaf thyme
  1 1/2 c  Chicken broth
      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.