- 1 pack dry chicken noodle soup mix
- 2 cups [500 mL] boiling water
- 1 tablespoon [15 mL] unflavored gelatine
- Few drops lemon juice
- 1/2 teaspoon [2.5 mL] salt
- 1 cup [250 mL] boiled chicken cubes
- 1/2 cup [125 mL] finely chopped celery
- 1/2 cup [125 mL] chopped cooked mushrooms
- 2 tablespoons [30 mL] minced green onion
- Lettuce leaves
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- Cook chicken soup mix into boiling water.
- Stir in gelatine, until completely dissolved; then stir in lemon juice and salt, until well mixed.
- Leave to cool until just thickening; fold in chicken cubes, chopped celery, chopped mushrooms and minced green onion.
- Pour into an oiled decorative bowl.
- Refrigerate until firm.
- Unmold onto a plate, already lined with lettuce leaves; serve.
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