Title: Williamsburg Chicken As Served At London Town
Categories: Poultry
Yield: 10 Servings
| 1 | | Envelope unflavored gelatin |
| 2 | c | Celery, diced |
| 4 | c | Chicken, cooked, diced |
| 1/2 | c | Stuffed olives, sliced |
| 1 | c | Canned peas, drained |
| 2 | tb | Lemon juice |
| 1 1/2 | c | Mayonnaise |
| | | Salt & pepper to taste |
| 1/3 | c | Pecans, chopped |
| 1/4 | ts | Leaf thyme |
| 2 | | Eggs, hard cooked, chopped |
| 1 1/2 | c | Chicken broth |
| | | Green grapes for garnish |
| | | 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