Jellied Eggs In Red Wine
|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)|
– 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.