3 to 5 lb. chicken, boiled and cut up
1 c. celery, chopped fine
1 sm. onion, chopped fine
1/4 c. chopped green peppers
1 c. peas, drained
1 sm. can water chestnuts
3 hard-boiled eggs
2 env. plain gelatin
Salt and pepper
1 c. chicken stock
2 c. mayonnaise

Combine first 7 ingredients, reserve 1 egg for garnish. Set aside.

Dissolve gelatin in a little cold water. Add 1 cup boiling hot chicken stock to gelatin. Pour over chicken mixture and mix well. Let cool. After chicken has cooled, add mayonnaise, press into mold. Slice egg into bottom of mold and arrange. Let set overnight.

Turn out on platter decorated with lettuce, fill center with carrot strips or cherry tomatoes.