Broccoli & Egg Aspic Recipe
Ingredients
| Broccoli | 1 pound | |
| Boiling salted water | ||
| Unflavored gelatin | 1 | |
| Cold water | 1/2 Cup (16 tbs) | |
| Beef | 1 Can (10oz), condensed | |
| Lemon juice | 1 Tablespoon | |
| 6 hard-cooked eggs | ||
| 1 tablespoon bottled Italian salad dressing or salad oil | ||
| 1/3 cup each mayonnaise and thinly sliced green onion | ||
| Dijon Mustard | 2 Tablespoon | |
| Salt | To Taste | |
Directions
Remove and discard broccoli stem ends.
Wash spears well.
Immerse in boiling salted water and cook, uncovered, just until tender when pierced (about 7 minutes); drain and cool.
Sprinkle gelatin over cold water in small pan; let stand for 5 minutes to soften.
Place over low heat and stir until dissolved.
Remove from heat and stir in consomme and lemon juice; cool to room temperature.
Thinly slice 1 of the hard-cooked eggs; reserve others.
Coat bottom and sides of an 8-inch square pan with salad dressing.
On bottom of pan, arrange 4 to 6 egg slices and 4 to 6 broccoli flowerets in a decorative pattern.
Pour 3/4 cup of the gelatin mixture over pan bottom; chill until gelatin is firm.
Chill remaining gelatin separately until syrupy and slightly thickened.
Meanwhile, chop remaining eggs and broccoli and place in a bowl.
Add mayonnaise, onion, and mustard; blend well.
Stir in thickened gelatin and add salt to taste until well blended; pour over gelatin in pan, cover, and chill until firm (at least 3 hours).
Unmold and cut in rectangles
Wash spears well.
Immerse in boiling salted water and cook, uncovered, just until tender when pierced (about 7 minutes); drain and cool.
Sprinkle gelatin over cold water in small pan; let stand for 5 minutes to soften.
Place over low heat and stir until dissolved.
Remove from heat and stir in consomme and lemon juice; cool to room temperature.
Thinly slice 1 of the hard-cooked eggs; reserve others.
Coat bottom and sides of an 8-inch square pan with salad dressing.
On bottom of pan, arrange 4 to 6 egg slices and 4 to 6 broccoli flowerets in a decorative pattern.
Pour 3/4 cup of the gelatin mixture over pan bottom; chill until gelatin is firm.
Chill remaining gelatin separately until syrupy and slightly thickened.
Meanwhile, chop remaining eggs and broccoli and place in a bowl.
Add mayonnaise, onion, and mustard; blend well.
Stir in thickened gelatin and add salt to taste until well blended; pour over gelatin in pan, cover, and chill until firm (at least 3 hours).
Unmold and cut in rectangles
Chef
