Jellied Chicken - cooking recipe

Ingredients

1/2 c. chicken jelly (from stock)
1 hard-cooked sliced egg
1 tsp. cooked peas
2 oz. cooked diced chicken
1/2 tsp. parsley, minced

Preparation

Slightly grease a custard cup and place the hard-cooked egg slices
in the bottom.
Sprinkle parsley on sides of cup. Pour
in 1/4
cup
of the chicken jelly and chill.\tStand the large slices
of\tegg
against the sides of the cup and place smaller slices
in the center.
Mix the chicken and peas with the remaining
jelly
and
pour
into
the
cup on top of egg slices. Chill until firm.
Unmold and serve on a lettuce leaf with desired garnishes.\tExchanges: 3 meat exchanges.