Chicken Salad Cabaret

Directions

1. Chop the white meat of the chicken very fine.
2. Put in bowl, rub with the back of a spoon, and add the blanched almonds which have been chopped very fine.
3. Then add the salt, pepper, onion juice, lemon juice and mayonnaise.
4. Into a measuring cup place a tablespoonful of granulated gelatin and add two tablespoonfuls of cold water.
5. Stir it and allow it to stand for five minutes.
6. Add a half cup of hot stock or water, and a quarter teaspoonful of beef extract.
7. Stir for a moment and strain into the chicken mixture.
8. When this is cool, stir in the cream that has been whipped to a froth.
9. Put this in a large border mold and stand on the ice for at least two hours.
10. When ready to serve, cover a flat dish with crisp lettuce leaves.
11. Dip the mould quickly into a pan of hot water; loosen the salad from the edge and turn it out on the lettuce leaves.
12. Have the celery cut and fringed.
13. Mix it with a half pint of mayonnaise dressing and heap in the center of the mould.
14. A delightful way of serving this salad, particularly for party occasions, is to place the chicken mixture, when slightly cool, into a pastry press out the mixture into great rosettes in the bag with a star cube.
15. Center of a nest of lettuce leaves.
16. Serve with mayonnaise dressing.