Pressed Chicken

1 envelope unflavored gelatin
¼ cup cold water
2 cups boiling chicken broth or rich stock
2 tablespoons finely grated yellow onion
1 tablespoon fresh lemon juice
1 teaspoon salt, or to taste
¼ teaspoon ground hot red pepper (cayenne), or to taste
¼ teaspoon dry mustard
3 cups finely chopped cooked chicken 4 large hardcooked eggs, shelled and finely chopped
2 medium celery ribs, trimmed and finely diced
6 large lettuce leaves
Mayonnaise

This recipe calls for two packets of gelatin but preferring a softer gel, I use half that amount.

Lightly coat an 8 × 8 × 2-inch baking dish or nonreactive pan with nonstick cooking spray and set aside.
Soften the gelatin in the cold water for 5 minutes. Pour the boiling chicken broth into a large heatproof bowl, and add the gelatin. When it dissolves, mix in the onion, lemon juice, salt, cayenne, and mustard. Taste for salt and cayenne and adjust.
Set uncovered in the refrigerator for about an hour or until syrupy. Fold in the chicken, eggs, and celery, then pour into the baking dish, spreading to the corners.
Set uncovered in the refrigerator and chill overnight or until firm enough to cut.
To serve, cut the Pressed Chicken into squares and bed each on a lettuce leaf on a dinner plate. Top each portion with a generous dollop of mayonnaise. Good accompaniments: Crisp-tender asparagus spears or green beans and thickly sliced red-ripe tomatoes.