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Cooked by: Chef / Last Modified: 3/24/2004 / Course: appetizer / Number of Servings: 24 |
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Directions: Sprinkls gelatin over milk in saucepan; add bouillon cubes and egg
yolks, mixing well. Place over low heat, and stir constantly until
gelatin and bouillon cubes dissolve and mixture thickens slightly
(about 5 minutes). Remove from heat; stir in Accnet and curry powder.
Sieve or beat cottage cheese at high speed of electric mixer until
smooth; stir into gelatin mixture. Stir in lemon juice, chicken,
chutney, pimiento, and onion. Chill, if necessary, until mixture
mounds slightly when dropped from a spoon.
Beat egg whites until stiff but not dry; fold into gelatin mixture.
Fold in whipped cream. Spoon into an 8" springform pan, and garnish
pie with radishes and scallions before serving.
Ingredients:
2 Package(s) Gelatin, unflavored
1 Cup(s) Milk
2 Bouillon cubes, chicken
2 Eggs; separated
1/2 Teaspoon(s) Accent
2 Teaspoon(s) Curry powder
3 Cup(s) Cottage cheese, creamed
2 Tablespoon(s) Lemon juice
2 Cup(s) Chicken; cooked, choppd fine
1/4 Cup(s) Chutney
1/4 Cup(s) Pimiento; diced
2 Tablespoon(s) Onion; minced
1 Cup(s) Cream, heavy; whipped |
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