Serves 6
1/2 package Lemon Jell-O
1 cup boiling chicken broth, free from fat
1 cup chicken, cut medium coarse
1 cup celery, cut fine
1 pimento, cut fine
1 tablespoon vinegar
1/2 teaspoon salt
Shake of cayenne pepper
1/2 cup heavy cream, whipped
Lettuce for serving
Olives for garnish
Dissolve Jell-O in boiling broth. Chill. When cold and slightly thickened, beat with a rotary egg-beater until consistency of whipped cream. Mix chicken, celery, pimento, vinegar, salt, and cayenne pepper. Add to Jell-O. fold in whipped cream. Turn into mold. Chill until firm. Serve on lettuce and garnish with stuffed olives.