Cream Of Chicken Sandwiches Recipe

Take sufficient white meat of chicken to make a half cup; chop and

pound it; reduce it to a paste. Put a teaspoonful of granulated gelatin

in two tablespoonfuls of cold water; then stand it over the fire until

it has dissolved. Whip a half pint of cream to a stiff froth. Add the

gelatin to the chicken; add a teaspoonful of grated horseradish and a

half teaspoonful of salt. Stir this until it begins to thicken, cool and

add carefully the whipped cream and stand it away until very cold. When

ready to make the sandwiches, butter the bread and cut the slices a

little thicker than the usual slices for sandwiches. Cover each slice

with this cream mixture; trim off the crusts and cut sandwiches into

fancy shapes. Garnish the top with olives cut into rings. In the center

of each sandwich make just a little mound of capers, using the olives at

the four corners; each sandwich may be garnished in a different way.

Little pieces of celery, with the white top attached, make also a pretty

garnish. These sandwiches are not covered with a second slice of bread.

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