Molded Chicken Loaf

Name: Molded Chicken Loaf
Yield: 50 servings
Cuisine: null
Ingredients: 3 cup rich chicken stock; 3 cup evaporated milk; 8 egg yolks, slightly beaten; 2 ounce gelatin, (1/2 cup); 1 cup cold water; 1 cup Eggless Mayonnaise; 2 1/2 quart diced cooked chicken; 1 quart celery, finely chopped; 1 cup pimiento, strips; 1 cup chopped pickle; 1/4 cup lemon juice; 3 tablespoon salt, (1 1/2 ounces); few drops Tabasco sauce; dash of white pepper

Related Recipes: Eggless Mayonnaise

Yield: 50 servings

Ingredients

3 cup rich chicken stock
3 cup evaporated milk
8 egg yolks, slightly beaten
2 ounce gelatin, (1/2 cup)
1 cup cold water
1 cup Eggless Mayonnaise
2 1/2 quart diced cooked chicken
1 quart celery, finely chopped
1 cup pimiento, strips
1 cup chopped pickle
1/4 cup lemon juice
3 tablespoon salt, (1 1/2 ounces)
few drops Tabasco sauce
dash of white pepper

Directions

Scald the chicken stock with the milk.
Pour over the slightly beaten egg yolks, stirring constantly, and cook over boiling water until thickened.
Soften gelatin in the 1 cup water and dissolve over boiling water.
Pour into chicken-custard mixture and cool.
When mixture begins to stiffen, add remaining ingredients.
Pour into greased pans and chill until firm.
Slice and serve on lettuce.