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Chicken in Aspic

1 cooked, boned chicken 2 hard-cooked eggs parsley 2 quarts Aspic Jelly Mixture Select a mold large enough to hold chicken, cover bottom of mold with Aspic Jelly Mixture, and set on ice to. harden. Cut hard-cooked white of eggs into slices, cut yolk in slices, and stamp out small rounds with a vegetable cutter. Cut white of egg slices to resemble petals. Arrange on top of the hardened jelly in the form of daisies, taking up each piece on a needle and dipping in liquid jelly before placing. Cover with jelly mixture, adding by spoonfuls to avoid disturbing the design.

When hard place chicken on jelly, breast downward, cover with liquid jelly, and set away to harden.

The sides may be decorated in the same way as the bottom if more elaboration is desired. Unmold, place on bed of parsley or lettuce, and garnish with pimentos or olives.

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