Giblet Mold - cooking recipe

Ingredients

Gind together
1 large onion
2 cups cooked chicken gizzards (boil in 3 cups water until tender drain and reserve stock)
4 eggs (hard boiled)
1/4 cup celery leaves
In small bowl mix
3 (1/4 ounce) packages of knox unflavored gelatin
1/2 cup cold water (Set this aside to add later)
In Large bowl put the ground mixture and add
1 tablespoon Accent seasoning
1 1/4 teaspoons garlic salt
2 tablespoons dried parsley flakes
3 teaspoons prepared mustard
Heat 2 cups of reserved gizzard stock and add
1 tablespoon chicken soup base
1 tablespoon instant chicken bouillon
1 (8 ounce) package cream cheese
add the reserved gelatin

Preparation

Mix all of the steps together and pour into buttered molds. Chill for at least 3 hours before serving. When ready to serve unmold onto desired plate and garnish.