Molded Chicken Mousse

Course : Chicken
Serves: 8
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2 package unflavored gelatin
3 cups chicken broth
1/2 cup sweet pickle relish
1 teaspoon onion
1 teaspoon msg
1/4 teaspoon salt
1/4 teaspoon dry mustard
3 cups cooked chicken
1/2 cup blanched almonds
2 cups cream

Preparation / Directions:

heat 1 cup broth in a saucepan, over a low flame sprinkle gelatin over broth remove from heat and let stand for 5 minutes stir in remaining broth, relish, onions, msg, salt, and mustard cover and chill for 60 minutes coarsely chop almonds in a food processor or by hand combine broth mixture, chicken, and almonds-mix well fold in whipped cream spoon into a plastic-lined mold, packing tightly cover and chill for 4-24 hours, until set unmold onto a serving platter serve slightly chilled, with breads and crackers to the side


Nutritional Information:

405 Calories (kcal); 23g Total Fat; (49% calories from fat); 23g Protein; 29g Carbohydrate; 97mg Cholesterol; 669mg Sodium

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