2 enveloped plain gelatine

2 cups chopped cooked chicken

½ cup cold water

¼ cup parsley sprigs

4 egg yolks

2 cups whipping cream

2 cups milk

salt, pepper

2 chicken bouillon cubes

Soften gelatine in cold water. Beat egg yolks in the top of a double boiler with the milk and add crumbled cubes. Cook and whisk over hot water until it coats a spoon. Remove from heat and stir in the softened gelatine until gelatine melts. Alternately add sauce and pieces of chicken to the blender and cover. Add the parsley with the last additions, Whiz until chicken is minced. Chill until slightly thickened. Whip cream until soft peaks form and fold into the mixture, Season to tastes Scrape into an oiled mold and chill until set. Un-mold and dredge with finely shredded young carrot. Serve with fruit salads.