Chicken Aspic Salad - cooking recipe

Ingredients

3 Tbsp. gelatin
1/2 c. cold water
2 Tbsp. chopped parsley
2 Tbsp. chopped onion
1/4 c. celery leaves
1 qt. chicken broth
1 Tbsp. lemon juice
2 c. diced cooked chicken
1 c. celery
1/4 c. diced cooked carrots
1/2 c. cooked peas
1/4 c. chopped green pepper
1/4 c. chopped pimiento

Preparation

Soften gelatin in cold water.
Simmer parsley, onion and celery leaves in chicken broth for 20 minutes.
Add gelatin; strain and cool.
When it begins to set, add lemon juice, chicken and vegetables.
Pour into large or individual molds.
Chill thoroughly.
Unmold.
Garnish with lettuce, parsley and mayonnaise.