3 tbsp. unflavored gelatin
4 c. chicken stock
6 egg yolks
1 tsp. salt
1/2 tsp. paprika
Pinch each oregano and basil
1/2 c. diced cucumbers
1 c. diced cooked chicken
1 c. heavy cream, whipped

Heat 3 cups stock, adding to beaten egg yolks and seasonings. Cook in double boiler until thick, stirring carefully. Soften gelatin in remaining stock for a few minutes and stir into mixture until dissolved. Add rest of ingredients and chill until mixture thickens. Fold in whipped cream and pour into oiled mold. This makes a beautiful, delicious mold which will serve 10 to 12. 1/4 teaspoon fresh tarragon leaves may be substituted.