Curried-Chicken Coronet

A partylike rich chicken-salad mousse delicately spiced with curry.

Makes 8 servings.

2 whole chicken breasts (about 2 pounds)
2 cups water
1 medium-size onion, sliced
Handful of celery tops
1 teaspoon salt (for chicken)
3 peppercorns
1 envelope unflavored gelatin
2 eggs, separated
1/2 cup chopped toasted almonds
1 teaspoon curry powder
1/2 teaspoon salt(for salad)
1/4 teaspoon pepper
1 cup mayonnaise or salad dressing
1 cup cream for whipping
1 can (about 13 ounces) frozen pineapple chunks, thawed and drained
1/2 cup flaked coconut

1. Combine chicken breasts, water, onion,celery tops, 1 teaspoon salt and peppercorns in large saucepan; simmer, covered, 45 minutes, or until chicken is tender, Let stand until cool enough to handle, then skin chicken and take meat from bones. Dice chicken fine (you should have about 2 cups).
2. Strain stock into a bowl; measure out 1 cupful;pour into a medium-size saucepan and cool,(Use any remaining stock for soup for another day).
3. Soften gelatin in cooled stock in saucepan, heat, stirring constantly, just until dissolved.
4. Beat egg yolks slightly in small bowl, slowly stir in dissolved gelatin. Return mixture to saucepan and cook, stirring constantly, 1 minute,or until slightly thickened;remove from heat.
5. Stir in diced chicken, almonds, curry powder, 1/2 teaspoon salt and pepper, blending well. Chill 30 minutes, or until mixture is syrupy thick; blend in mayonnaise or salad dressing.
6. Beat egg whites until stiff in large bowl; fold in chicken mixture until no streaks of white remain.
7. Beat cream until stiff in medium-size bowl; fold into chicken mixture.
8. Pour into a 6-cup ring mold; chill several hours, or until firm.
9. Unmold onto serving plate; fit a shallow bowl into center of mold; fill with drained pineapple chunks; sprinkle with coconut.