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1 1/2 cup Chopped, cooked partridge
2 cup Clear partridge or chicken broth hot
1 tbl Unflavored gelatin
1/4 cup Water
1 cup Minced celery
2 tbl Chopped pimiento
2 tbl Chopped parsley
1/2 tsp Grated onion
1 dsh Salt
Soften gelatin in water, then dissolve in hot broth. Cool. When aspic begins to set, fold in remaining ingredients. Pour into a 5 cup mold rinsed in cold water. Allow to set completely in the refrigerator.
This recipe yields 4 servings.
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