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