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.
Serving size: Complete recipe
Calories 1437 Calories from Fat 1137
% Daily Value*
Total Fat 127 g196%
Saturated Fat 15.5 g77.3%
Trans Fat 0 g
Cholesterol 888.8 mg296.3%
Sodium 610.8 mg25.4%
Total Carbohydrates 11 g3.8%
Dietary Fiber 1.7 g6.7%
Sugars 3.9 g
Protein 41 g82.9%
Vitamin A 108.4% Vitamin C 38%
Calcium 14.1% Iron 26.4%
*Based on a 2000 Calorie diet