2 lbs. broccoli
1 qt. chicken stock
2 tsp. plain gelatin
2 tbsp. chopped cooked egg whites
2 tbsp. chopped pimento
1 tsp. salt
3/4 tsp. pepper
1 pt. whipping cream

Cook broccoli to a crisp state; chop fine. Add to stock. Dissolve gelatin in water and add to broccoli mixture. Cool in refrigerator. Blend egg whites, pimento, salt, and pepper. Beat cream until it starts to peak; fold stock, condiments, and whipped cream together. Pour into oiled 6 quart mold. Chill and serve. Makes 12 portions.