Eggs In Aspic
|Plain gelatin||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Beef bouillon cubes||4|
|Water||4 Cup (64 tbs)|
|Grated onion||1 Tablespoon|
|Grated carrot||1 Tablespoon|
|Minced celery||1 Tablespoon|
|Minced parsley||1 Tablespoon|
|Celery salt||1⁄2 Teaspoon|
|White wine||1 Tablespoon|
|Soft cooked egg||6 , peeled|
1. Soften gelatin by dissolving in ½ cup cold water.
2. Line a colander with a cheese cloth.
3. Chill 6 jelly mould.
4. Use a heavy bottom sauce pan.
5. Boil 1 quarter water in the pan.
6. Add small amount of the water to bouillon cubes to dissolve. Add bouillon to the water in the sauce pan.
7. Add vegetables and seasonings to the sauce pan and simmer on a low flame for 20 minutes till vegetables are cooked.
8. Add softened gelatin to the stock. Stir to dissolve.
9. Strain the broth through the prepared colander into a large bowl. The strained broth should be clear.
10. Add wine to the clear broth.
11. Chill the broth till fairly thick but not set.
12. Place an egg in each of the 6 chilled moulds. You may also use I large mold in which the eggs are placed evenly around the mold.
13. Pour the aspic into the molds.
14. Refrigerate the molds till the aspic is set.
15. To unmold the aspic, dip the mold in a bath of warm water for 2-3 seconds.
16. Invert the mold onto serving plate and tap lightly.
17. Serve the aspic chilled as an appetizer or as an accompaniment to fish or meat.