2 or 3 boneless skinless chicken breasts
3 egg yolks
1 cup chicken stock
½ teaspoon salt
¼ teaspoon paprika
1 teaspoon hot pepper sauce
2 cloves garlic, finely minced
½ cup finely minced celery
1 envelope unflavored gelatin
1 cup heavy cream
peas and cubed new potatoes, cooked, or potato salad

In the top of a double boiler, beat egg yolks over hot but not boiling water.

In a saucepan, simmer chicken breast in chicken stock with minced garlic and celery until chicken is cooked. Remove from heat and allow to cool slightly. Season with salt, paprika, and pepper sauce. Cut chicken into ½ to ¼ inch pieces.

Slowly add hot chicken stock (not boiling) to eggs, whisking constantly. Stir until slightly thickened.

Soak gelatin in ¼ cup water for 5 minutes; microwave until heated (about 60 seconds), then stir until dissolved. Stir gelatin into chicken mixture.

Whip cream until stiff; fold into chicken mixture.

Have ready a ring mold dipped in cold water; tap out excess water, but do not dry. Transfer mixture into ring mold and refrigerate overnight.

To unmold, run a knife along the edge of the mold. Dip mold for a few seconds in hot water and invert onto serving plate, optionally lined with a bed of lettuce.

Decorate around the mold with wedges of ripe cherry tomatoes for a nice color contrast. Fill the center of the mold with cooked fresh green peas and cubed new potatoes, or optionally with potato salad.

Submitted by: CM