Russian Sardine Salad
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Beef bouillon||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1 Tablespoon|
|Hard cooked eggs||3 , sliced|
|Boneless skinless sardines||2 Can (20 oz)|
|Green onions||1 Tablespoon, finely chopped|
Soften gelatin in cold water.
Heat beef bouillon and add lemon juice and gelatin.
Stir until gelatin is dissolved.
Chill until aspic thickens.
Use one fourth of the aspic to coat a mold and chill until set.
Arrange sliced eggs in a decorative pattern on top of aspic.
Cut sardines in 1 1/2 inch lengths and alternate with eggs in a pattern.
Sprinkle onions over the top.
Spoon over remaining aspic and chill until firm.
Unmold and garnish with lemon slices dipped in chopped parsley.