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2 1/2 pkg. gelatin
1 c. chicken stock
2 pkg. frozen chopped broccoli
1 c. mayonnaise
4 hard-boiled eggs, grated
1 Tbsp. Worcestershire sauce
2 Tbsp. lemon juice
2 Tbsp. grated onion

Cook broccoli according to directions but do not over-
cook: broccoli should be slightly crisp. Drain very thorough-
ly and allow to cool. Dissolve gelatin in the hot chicken
stock and cool. Mix mayonnaise and seasonings into the cool
stock, then carefully stir in the broccoli and grated eggs.
Pour into a lightly oiled mold and refrigerate until firm.
Unmold on a bed of watercress. Serves 8 to 10.

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