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Jellied Eggs In Red Wine

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Ingredients
  Eggs 4
  Unflavored gelatin 1 Tablespoon (1 Package)
  Cold water 45 Milliliter (3 Tablespoon)
  Lemon juice 1 1⁄2 Tablespoon
  Red wine/Port wine 125 Milliliter (1/2 Cup)
  Mushrooms 80 Milliliter, finely sliced (1/3 Cup)
  Almond oil 60 Milliliter (1/4 Cup, Sweet Almond)
  Mayonnaise 60 Milliliter (1/4 Cup)
  Lettuce leaves 6
Directions

–  Boil eggs. Peel and set aside in cold water.
–  Pour 3 tbsp (45 ml) cold water into a bowl. Add gelatin and let stand 5 minutes. Add lemon juice and wine. Heat in top of double-boiler until gelatin has dissolved. Add mushrooms, (optional).
–  Lightly grease 4 small oval-shaped molds or 4 medium-size custard cups with sweet almond oil. Pour a thick layer of gelatin mix into each mold and chill until firm.
–  Spoon a layer of mayonnaise over firm gelatin. Place hard-boiled egg in middle of each mold and pour the rest of the gelatin over egg. Chill until firm. Unmold jellied eggs and place on a bed of lettuce leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling

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