Deviled Eggs In Aspic
|Plain gelatin||2 Tablespoon (2 Envelopes)|
|Water||1 1⁄2 Cup (24 tbs) (About 375 Milliliter)|
|Chicken bouillon cube||1|
|Mixed pickling spice||1⁄2 Teaspoon (About 2 Milliliter)|
|Consomme||1 Can (10 oz)|
|Deviled eggs/Hard cooked eggs||8|
Oil 8 small custard cups.
Mix the first four ingredients together in a small saucepan and bring to a boil.
Simmer for 1 minute, then strain into a bowl.
Add consomme and pour the mixture into the bottom of each custard cup.
Chill until soft set, but not firm.
Chill remaining jelly mixture until syrupy.
Arrange an egg in each cup, band side down and cover with mixture.
Chill until set.
Unmold and garnish tops with strips or cutout stars of pimento, plus a few sprigs of parsley.
May be served as individual salads on shredded greens or to highlight a handsome cold meat platter.
Whole deviled eggs: Hard cook 8 eggs, shell and chill.
Cut in half, then mash yolks separately and moisten with mayonnaise or sour cream.
Season to taste and fill the whites.
Press 2 halves together leaving an even band of egg yolk showing on one side.