Chicken Mousse with Nut and Celery Salad

 "Scald 1 cup milk, cream or chicken stock. Beat yolks of 3 eggs, add 1/4 teaspoons salt, celery salt, pepper, and paprika. Cook as a custard. Add 1/4 package gelatin softened in 1/4 cup cold water. Strain custard over 1 cup cooked chicken, chopped very fine and pounded. Stir over ice water until thick. Add 1 cup whipped cream, mould, and chill. When ready to serve, cover with chopped celery and pecans. Pour over it French dressing. 4 lbs chicken serves 18. "