Chicken Mousse - Blender - Recipe

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CHICKEN MOUSSE - BLENDER

(Double this recipe for #203 ring mold).

2 env. gelatin
1/2 c. boiling water
1/4 tsp. pepper
1 thin slice onion

Cover and blend 40 seconds. Add:

1/2 c. almonds
2 eggs

Cover and blend on high 20 seconds. Add:

1 c. chicken broth
1 c. diced cooked chicken

Cover and blend on high. Remove cover and add:

1 c. heavy cream

Pour mixture over 1 can tiny peas, drained. Mix well. Pour into mold. Chill.

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