Ingredients

2 whole gelatin powder; envelopes, plain
1 cup clam juice; bottled
1 cup chicken broth
3 tablespoon lemon juice
2 tablespoon cognac or brandy
1 pint sour cream
1/4 teaspoon white pepper
1/8 teaspoon salt
1 dash nutmeg
1 tablespoon onion; grated
6 1/2 oz crab meat; canned
3/4 cup celery; finely chopped
2 tablespoon parsley; minced
1 salad greens
1 small cooked shrimp

Procedure

1. Combine gelatin and clam juice.

2. Stir over low heat until dissolved.

3. Stir in chicken broth, lemon juice, cognac, sour cream, pepper, salt, nutmeg and onion.

4. Blend thoroughly.

5. Chill until it begins to thicken.

6. Fold in crab meat, celery and parsley.

7. Turn into 1 1/2 quart mold.

8. chill until firm. Unmold and garnish with salad greens and shrimp.

Recipe by: diane@keyway.net
mousse