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Lenox Chicken

1 tablespoon granulated gelatine 34 cup hot chicken stock 34 cup heavy cream 1½ cups cold cooked chicken, cut in dice 1½ tablespoon granulated gelatine 2 tablespoons cold water Yolks 2 eggs 1 teaspoon salt 1½ teaspoons sugar 1 teaspoon mustard 14 teaspoon pepper 2 tablespoons lemon juice 1 tablespoon vinegar 1/2 cup hot cream 1½ tablespoons butter Whites 2 eggs 1/2 cup heavy cream 2 cups finely chopped celery Dissolve one tablespoon gelatine in chicken stock and strain. When mixture begins to thicken beat until frothy, and add three-fourths cup heavy cream, beaten until stiff, and chicken dice. Season with salt and pepper, turn into individual moulds, and chill. Soak remaining gelatine in cold water, dissolve by standing over hot water, then strain. Beat yolks of eggs slightly and add salt, sugar, mustard, lemon juice, vinegar, and hot cream. Cook over hot water until mixture thickens, add butter and strained gelatine. Add mixture, gradually, to whites of eggs beaten stiff, and when cold, fold in heavy cream beaten until stiff, and celery. Remove chicken from mould, surround with sauce, and garnish with celery tips.