Ham & Eggs In Aspic
|Unflavored gelatin||1⁄2 Ounce (2 Envelopes, 0.25 Ounce Each)|
|Chicken bouillon||3 Cup (48 tbs) (Or Broth)|
|White wine||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Chopped pimiento||1 Tablespoon|
|Hard cooked eggs||3|
|Finely chopped ham||1⁄2 Cup (8 tbs)|
In a small saucepan, sprinkle gelatin over 1 cup bouillon or broth to soften.
Stir over low heat until gelatin dissolves.
Stir in remaining bouillon or broth, wine and lemon juice.
Spoon about 1 tablespoon gelatin mixture into each of 6 egg-shaped molds or small custard cups.
Place in freezer until partially set, 5 to 10 minutes.
Refrigerate remaining mixture.
Cut onion tops into 12 very thin strips about 2 inches long.
Arrange 2 onion strips and 2 or 3 pieces pimiento on partially set gelatin in each egg cup.
Spoon 1 tablespoon reserved refrigerated gelatin mixture over onions and pimiento in each egg cup.
Refrigerate until partially set, 15 to 30 minutes.
Cut eggs in half lengthwise.
Place 1/2 egg, cut-side down, on partially set gelatin in each cup.
Spoon 2 tablespoons reserved refrigerated gelatin over each egg; refrigerate for 15 to 20 minutes until partially set.
Sprinkle ham evenly in cups.
Fill cups with reserved gelatin mixture.
Pour remaining reserved gelatin into a 9" x 5" loaf pan.
Refrigerate both mixtures until firm, 2 to 4 hours.
Arrange lettuce leaves on 6 salad plates.
Invert each egg mold onto a lettuce-lined plate; remove egg cup or custard mold.
Finely chop remaining gelatin; arrange on lettuce around eggs.