1 env. Knox gelatin
1/2 c. cold water
1/2 c. chicken broth, strained
1 1/2 c. chicken, chopped
1 c. chopped celery
2 tbsp. chopped pickled, candied dill
1 tbsp. capers
3 tbsp. mayonnaise

Soak gelatin in cold water. Dissolve gelatin in hot chicken broth. Set aside to cool.

Mix chicken, preferable white meat, with celery, pickle and capers. Pour gelatin broth over salad and mix thoroughly. Add mayonnaise and blend.

Peel and scoop out 6 small tomatoes; rub inside with lemon juice. Fill with salad, serve on lettuce leaf and garnish with 1/2 yolk of hard boiled egg that has been sprinkle with chopped parsley, mayonnaise, and capers.