Chicken Mould

1. 1 fowl.                                                                                  5. 1 dessertspoon lemon juice.
2. 15 g (1/2 oz) gelatine.                                                           6. 2 hard-boiled eggs.
3. Pepper, salt, pinch of cloves.                                                 7. Chopped parsley.
4. Water.


    Barely cover a fowl with water and simmer till tender. Take it out, skin and remove the bones. Mince the meat and return to the stock. Soak gelatine in little cold water for 1 hour; add this to the meat mixture with the seasonings and stir well. Remove from the fire and add the lemon juice. Slice the eggs and decorate a mould with them and the parsley. Pour a little of the liquid on the eggs and parsley and when set add the rest of the mixture. Serve on a bed of lettuce.