ksul-uasc-mscc210_072

78
French Chicken Sandwiches
Chop the white meat of a boiled
chicken very fine pound it to
a paste adding half a teas. salt
and a dash of red pepper
Soak a tables. gelatine in a tables.
cold water for 15 min. then
add six tables. thick cream.
Stand this over the tea-kettle
for a moment to dissolve the
gelatine and beat it slowly
into the chicken. Stand it
aside to cool smoothing it
into an even mass
When cool, cut into squares
cut these squares into very
thin slices, arrange these
neatly over buttered slices of
bread, cover with another slice
of bread.
Serve in lettuce leaves to keep
the sandwiches moist.