Friday, 1 September 2017
Pineapple in the Pacific
Gelatine Home Cooking Secrets 1975
4 tspns gelatine; ½ cup hot water; 1 cup mayonnaise; 2 cups cooked chicken (cut into small pieces); 2 hard boiled eggs; 1 cup finely chopped celery; 425g can crushed pineapple; ½ cup finely chopped almonds; 2 tblspns salad oil; 2 tblspns lemon juice; salt & pepper
Chop whites of eggs. Mix with chicken, celery, pineapple & almonds. Blend oil, lemon juice, salt & pepper. Add to chicken mixture. Leave for half an hour. Drain off any liquid. Dissolve gelatine in hot water and add to the mayonnaise. Stir into the chicken mixture. Place in small moulds. Chill until firm. Unmould onto salads. Sieve hard boiled egg yolks over the top of the moulds with a sprinkling of parsley.