Congealed Chicken Salad

Ingredients

• 1 medium hen about 4 lb
• 1 c blanched almonds chopped
• 1 c chopped celery
• 1 c India relish
• 1 c hot chicken stock
• 2 c mayonnaise
• 1 c tiny garden peas
• 4 hard-boiled eggs chopped
• 2 envelopes unflavored gelatin
• salt and pepper to taste
• Tabasco sauce
• red pepper not cayenne

Directions

1. Cook and chop up chicken
2. Chop finely almonds celery and eggs
3. Dissolve gelatin in 12 cup cold water and add to hot chicken stock
4. Stir until gelatin is dissolved
5. Add mayonnaise and mix well
6. Add all remaining ingredients
7. Season to taste Place in molds or pans and chill
8. Serve on lettuce leaves topped with stuffed olives
9. Serves 16 to 18