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Chicken Mousse

1 cup chicken stock teaspoon salt paprika and celery salt 1 cup cold cooked chicken 2 teaspoons granulated gelatine 2 tablespoons cold water 1 cup beaten cream 1 tablespoon chopped olives 2 egg whites Heat chicken stock; add seasoning, gelatine which has been soaked in cold water. When dissolved, add chicken finely chopped, beaten cream; beat well; cut and fold in the beaten whites; pour into buttered molds and chill for two or three hours. Serve as a salad with mayonnaise.