Molded Chicken Mousse - cooking recipe

Ingredients

3 cups cooked chicken, diced
2 (1/4 ounce) envelopes unflavored gelatin, softened
2 cups water, boiling
3 chicken bouillon cubes
3 tablespoons lemon juice
1 teaspoon dry mustard
2 teaspoons curry powder
1/2 teaspoon salt
2 cups sour cream
1/4 cup green onion, diced
1 cup celery, diced
1/4 cup green pepper, diced
1/4 cup almonds, toasted

Preparation

Place bouillon cubes in a large bowl and pour boiling water over them, stirring to dissolve.
Add gelatin, lemon juice, mustard, curry, and salt. Stir till gelatin is dissolved.
Add sour cream.
Refrigerate for 30-40 minutes.
Add remaining ingredients.
Pour into 1-1/2 quart mold or smaller individual molds.
Refrigerate about 4 hours, or until firm.