Chicken Mousse - cooking recipe

Ingredients

2 c. cooked chicken, cut up
4 hard-cooked eggs, mashed
1/2 c. celery
8 pickle chips, cut fine
salt and pepper to taste
dash of Lea & Perrins sauce
1 small pimiento, cut up
dash of red pepper
2 Tbsp. gelatin, soaked in 1/4 c. cold water
1 c. mayonnaise
juice of 1/2 lemon

Preparation

Dissolve gelatin in cold water, then add 1/2 cup boiling water.
Stir until gelatin is melted.
Let cool and add mayonnaise and rest of the ingredients.
Congeal in loaf pan and serve in slices.
Makes 8 servings.