2 cans boned chicken
1 chicken bouillon cube
1 env. unflavored gelatin
1 lemon
1 can cream of chicken soup
Pinch each of basil and rosemary
1/3 c. mayonnaise
1/4 c. slivered almonds

Shake gelatin into the juice of 1 lemon. Boil bouillon; dissolve gelatin mixture into it. Add enough undiluted soup to make 2 cups. Add seasonings. Chill in refrigerator until mushy. Beat until fluffy and add mayonnaise. Fold in chicken and almonds. Chill in mold or bowl until firm. Serves 4.

Note: Makes a lovely luncheon salad plate.