1 tablespoon granulated gelatine 11/2 teaspoons sugar 3/4 cup hot chicken stock 1 teaspoon mustard 3/4 cup heavy cream 1/4 teaspoon pepper
11/2 cups cold cooked chicken, cut in dice 2 tablespoons lemon juice
1 tablespoon vinegar 1/2 tablespoon granulated gelatine 1/2 cup hot cream
2 tablespoons cold water 11/2 tablespoons butter
Yolks 2 eggs Whites 2 eggs
1 teaspoon salt 1/2 cup heavy cream
2 cups finely chopped celery
Dissolve one tablespoon gelatine in chicken stock and strain. When mixture begins to thicken beat until frothy and add three-fourths cup heavy cream, beaten until stiff, and chicken dice. Season with salt and pepper, turn into individual moulds, and chill. Soak remaining gelatine in cold water, dissolve by standing over hot water, then strain. Beat yolks of eggs slightly and add salt, sugar, mustard, lemon juice, vinegar, and hot cream. Cook over hot water until mixture thickens, add butter and strained gelatine. Add mixture, gradually, to whites of eggs beaten stiff, and when cold, fold in heavy cream beaten until stiff, and celery. Remove chicken from mould, surround with sauce, and garnish with celery tips.