Appetizer Egg And Asparagus Sandwiches Recipe
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 | 11 Pound |
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.
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.
Chef
