Congealed Chicken Salad - cooking recipe

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)

Preparation

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