SC - RE: SC-Thanksgiving/SCA & Europe

[david friedman]

>From Jeff Smith's "The Frugal Gourmet Cooks with Wine"

2 cups diced poached chicken
1/2 cup sour cream
1/2 yellow onion, peeled and chopped
Juice of 1/2 lemon
Salt and pepper
2 ripe avocados
2 cups chicken broth
2 envelopes Knox unflavored gelatine

Place the chicken, sour cream, onion, lemon juice, salt and pepper in a
food processor.  Process until smooth.  Add the avocados, peeled and
pitted, and process just until smooth.  In a small saucepan, warm the broth
along with the gelatin until dossolved and warm.  Add to the processed
mixture and blend well.  Spray a 1 1/2 quart mold with Pam.  Fill with the
mixture and chill several hours or overnight.