1 c. cooked dove meat, removed from bone
1 1/2 c. hot broth
1/2 tsp. salt
1/2 c. chopped celery
1 env. unflavored gelatin
1/4 c. cold water
3 tbsp. vinegar or lemon juice
1 chopped hard boiled egg
1/2 c. chopped pimento-stuffed olives

Soften the gelatin in the cold water and dissolve in 1 1/2 cups hot broth. Allow to cool and in a rinsed salad mold or glass dish arrange olives in the first layer. Add some of the gelatin mixture, which has been seasoned with salt and lemon juice. Allow this layer to cool somewhat, then add all of the other ingredients mixed together with the remaining gelatin. Allow to set, and when unmolded serve on a bed of lettuce and top with best quality of mayonnaise, preferably homemade. This recipe may be made with other game bird meat.