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Ham & Eggs In Aspic Recipe
|Unflavored gelatin||1⁄2 Ounce (2 Envelopes, 0.25 Ounce Each)|
|Chicken bouillon||3 Cup (48 tbs) (Or Broth)|
|White wine||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Chopped pimiento||1 Tablespoon|
|Hard cooked eggs||3|
|Finely chopped ham||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 922 Calories from Fat 431
% Daily Value*
Total Fat 49 g75.3%
Saturated Fat 15.8 g79.1%
Trans Fat 0 g
Cholesterol 825.7 mg
Sodium 2915.7 mg121.5%
Total Carbohydrates 40 g13.4%
Dietary Fiber 0.77 g3.1%
Sugars 20.9 g
Protein 68 g136.1%
Vitamin A 38.1% Vitamin C 44.2%
Calcium 12.7% Iron 30%
*Based on a 2000 Calorie diet
Stir over low heat until gelatin dissolves.
Stir in remaining bouillon or broth, wine and lemon juice.
Spoon about 1 tablespoon gelatin mixture into each of 6 egg-shaped molds or small custard cups.
Place in freezer until partially set, 5 to 10 minutes.
Refrigerate remaining mixture.
Cut onion tops into 12 very thin strips about 2 inches long.
Arrange 2 onion strips and 2 or 3 pieces pimiento on partially set gelatin in each egg cup.
Spoon 1 tablespoon reserved refrigerated gelatin mixture over onions and pimiento in each egg cup.
Refrigerate until partially set, 15 to 30 minutes.
Cut eggs in half lengthwise.
Place 1/2 egg, cut-side down, on partially set gelatin in each cup.
Spoon 2 tablespoons reserved refrigerated gelatin over each egg; refrigerate for 15 to 20 minutes until partially set.
Sprinkle ham evenly in cups.
Fill cups with reserved gelatin mixture.
Pour remaining reserved gelatin into a 9" x 5" loaf pan.
Refrigerate both mixtures until firm, 2 to 4 hours.
Arrange lettuce leaves on 6 salad plates.
Invert each egg mold onto a lettuce-lined plate; remove egg cup or custard mold.
Finely chop remaining gelatin; arrange on lettuce around eggs.