Seafood Or Chicken Aspic
|Unflavored gelatin||2 Tablespoon|
|Cold water||2 Tablespoon|
|Hot chicken stock/Cube / canned bouillon||2 Cup (32 tbs)|
|Hard cooked eggs||4|
|Chopped chicken/Crab meat / salmon / ham||1 Cup (16 tbs) (Cold Cooked / Canned Chicken)|
|Mayonnaise/Cooked salad dressing||1⁄2 Cup (8 tbs)|
|Cooking oil spray||1|
1. Set a 1 1/2-quart mold in the refrigerator until the aspic mixture is ready. Then rub the mold with cooking oil.
2. Soak the gelatin in the cold water, then stir it into the boiling chicken stock or bouillon. Season with salt and cayenne and add vinegar.
3. Arrange the eggs, cut in eighths, in the bottom of the mold and pour 1/2 cup of the hot gelatin mixture over them. Chill in the refrigerator.
4. When set, add the meat or fish mixed with the mayonnaise and cucumber, then pour the rest of the gelatin over it. Chill until firm in the refrigerator, 1 hour or longer.