4 c. chicken, cooked, cut sm.
6 tbsp. gelatin, dissolved in
6 tbsp. cold water
2 1/2 c. chicken stock
2 c. mayonnaise
2 c. celery
1 c. almonds
1 c. olives
3 c. peas, sm.
6 hard boiled eggs
4 tbsp. capers

Chop all ingredients. Prepare chicken as for chicken salad. Dissolve gelatin thoroughly with 2 1/2 cups chicken stock. Pour this into 2 cups mayonnaise. Mix other ingredients (finely cut) and put in square cornered aluminum pans to mold. Serves 24.