CHICKEN MOUSSÉ
One cup of chicken stock (made from Armour's Chicken Bouillon Cubes),
one half teaspoon of salt, a pinch of celery salt, one cup of Armour's
Veribest Boned Chicken, two teaspoons of granulated gelatine, two
tablespoons of cold water, one cup of beaten cream, one tablespoon of
chopped olives, and whites of two eggs. Heat the stock, seasoning and
gelatine which has been soaked in cold water. When dissolved, add the
chicken finely minced with fork, and the cream. Beat well and fold in
the well-beaten whites of eggs. Pour into buttered molds and chill for
two or three hours. Serve as salad with mayonnaise.
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