1 teaspoon of gelatine
Cook chicken quite tender, remove the meat from the liquor and cut moderately fine. Let the liquor cook down until you have 3/4 cup to each chicken, then season lightly with salt, pepper and celery salt and add 1 teaspoon of gelatine. Then return meat to liquor and put in pans to mold.
Submitted by Sep 9, 2009
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