2 Cucumbers, Peeled & Grated
1 small Onion, Grated
4 tablespoon Lemon Juice
1 tablespoon Parsley, Fresh Chopped
1 tablespoon Tarragon, Fresh Chopped
3 tablespoon Sherry
3 tablespoon Gelatin
2 cup Chicken Stock
Seasoning, To Taste
1 cup Chicken, Shredded
1 cup Celery, Chopped
1 Scallion, Finely Chopped
2 tablespoon Lemon Juice
3 tablespoon Mayonnaise

In large bowl, thoroughly mix cucumber, onion, lemon juice, parsley and tarragon. Pour sherry into medium size bowl, sprinkle in the gelatin, let soften for a few minutes. Bring stock to boil, pour over gelatin and stir until dissolved, then turn into cucumber mixture, mix thoroughly, season to taste, pour into 5 cup ring mold, chill until set. Prepare filling by combining all ingredients and mixing well. Turn cucumber mold out onto dish and fill center with chicken salad. Serve with rounds of toast or hot crunchy bread.