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Broccoli & Egg Aspic

Salad.Carnival's picture
Ingredients
  Broccoli 1 Pound
  Boiling salted water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Cold water 1⁄2 Cup (8 tbs)
  Condensed beef consomme 10 1⁄2 Ounce (1 Can)
  Lemon juice 1 Tablespoon
  Hard cooked eggs 6
  Bottled italian salad dressing/Salad oil 1 Tablespoon
  Mayonnaise 1⁄3 Cup (5.33 tbs)
  Thinly sliced green onion 1⁄3 Cup (5.33 tbs)
  Dijon mustard 2 Tablespoon
  Salt To Taste
Directions

Remove and discard broccoli stem ends.
Wash spears well.
Immerse in boiling salted water and cook, uncovered, just until tender when pierced (about 7 minutes); drain and cool.
Sprinkle gelatin over cold water in small pan; let stand for 5 minutes to soften.
Place over low heat and stir until dissolved.
Remove from heat and stir in consomme and lemon juice; cool to room temperature.
Thinly slice 1 of the hard-cooked eggs; reserve others.
Coat bottom and sides of an 8-inch square pan with salad dressing.
On bottom of pan, arrange 4 to 6 egg slices and 4 to 6 broccoli flowerets in a decorative pattern.
Pour 3/4 cup of the gelatin mixture over pan bottom; chill until gelatin is firm.
Chill remaining gelatin separately until syrupy and slightly thickened.
Meanwhile, chop remaining eggs and broccoli and place in a bowl.
Add mayonnaise, onion, and mustard; blend well.
Stir in thickened gelatin and add salt to taste until well blended; pour over gelatin in pan, cover, and chill until firm (at least 3 hours).
Unmold and cut in rectangles

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Interest: 
Everyday, Healthy

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