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| PRESSED CHICKEN
2 env. unflavored gelatin
1 c. chicken stock
1 cooked chicken, finely cut
1 c. chopped pimento, drained
2 c. finely cut celery
6 hard boiled eggs, chopped
2 tbsp. pickle relish
1 c. mayonnaise
Salt to taste
Soften gelatin in 1 cup cold water. Add hot chicken stock. Heat, stirring, until gelatin is dissolved. Cool. Combine chicken, pimiento, celery, eggs and pickle relish. Season with salt. Stir in gelatin. Add mayonnaise. Press into a shallow pan. Cover and refrigerate until firm. Cut in squares to serve. Garnish with olives. Serve with additional mayonnaise.
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pressed chicken
