Broccoli & Egg Aspic
|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|
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