| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Salad |
12 |
Servings |
INGREDIENTS
| 2 |
tb |
Unflavored gelatin |
| 2 |
tb |
Sherry |
| 1/2 |
c |
Hot chicken broth |
| 2 |
|
Eggs; separated |
| 1/4 |
c |
Minced celery |
| 2 |
tb |
Minced green onions |
| 6 1/2 |
oz |
Canned or cooked lobster meat |
| 1 |
tb |
Minced parsley |
| 1/2 |
ts |
Marjoram |
| 2 |
ts |
Lemon juice |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
c |
Whipping cream |
INSTRUCTIONS
Use a blender for this. Pour in gelatin, sherry & hot chicken broth. Whirl
for 15 seconds then add egg yolks, celery, green onions, lobster meat,
parsley, marjoram, lemon juice & mayonnaise. Whirl another 15 seconds & add
the whipping cream. Beat the egg whites until stiff. Fold into the blended
mixture. Pour into a mold greased with mayonnaise & keep thoroughly chilled
until ready to serve. Place on platter & garnish with parsley or curly
lettuce.
MRS. JAMES D. PETERSON, JR.
MARKS, MS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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