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Appetizer Egg And Asparagus Sandwiches

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Ingredients
  Aspic 1⁄2 Cup (8 tbs)
  Pumpernickel slices/Whole wheat bread slices 10
  Monterey jack cheese slices 10
  Hard boiled eggs 6
  Gherkins 20 Small
  Canned white asparagus tips 1 Pound (1-1 pound can)
Directions

Prepare aspic: Substitute chicken consomme for beef consomme; let chill until syrupy.
Remove crusts from bread; cut into 2 rectangles.
Spread generously with mayonnaise; top with rectangle of cheese.
Cut eggs crosswise into 1/4 inch slices.
Place 3 slices on each rectangle.
Cut gherkins.
Place 1 gherkin and 1 asparagus spear on each sandwich.
Place sandwiches on rack over jelly-roll pan.
Spoon aspic carefully over each sandwich; coat evenly.
Place rack on cookie sheet.
Refrigerate until firm.
Return excess aspic in jelly-roll pan to remaining aspic; do not stir.
Chill aspic as needed to keep at syrupy stage.
Repeat coating and chilling several times, until sandwiches are thickly glazed.
Refrigerate until ready to serve.
Garnish serving tray with any remaining asparagus.

Recipe Summary

Course: 
Appetizer
Dish: 
Sandwich
Interest: 
Party
Servings: 
10

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