Molded Chicken Mousse

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title: molded chicken mousse
categories: appetizer, french
servings: 8

2 unflavored gelatin
3 c chicken broth
1/2 c sweet pickle relish
1 t onion
1 t msg
1/4 t salt
1/4 t dry mustard
3 c cooked chicken
1/2 c blanched almonds
2 c cream

heat 1 cup broth in a saucepan, over a low flame
sprinkle gelatin over broth
remove from heat and let stand for 5 minutes
stir in remaining broth, relish, onions, msg, salt, and mustard
cover and chill for 60 minutes
coarsely chop almonds in a food processor or by hand combine broth
mixture, chicken, and
almonds-mix well
fold in whipped cream
spoon into a plastic-lined mold, packing tightly
cover and chill for 4-24 hours, until set
unmold onto a serving platter
serve slightly chilled, with breads and crackers to the side

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