Jellied Eggs In Red Wine Recipe
Ingredients
4 eggs
1 packet unilavored gelatin
3 tbsp (45 ml) cold water
Juice of 1/2 lemon
1/2 cup (125 ml) red wine or port
1/3 cup (80 ml) mushrooms, finely sliced (optional)
1/4 cup (60 ml) sweet almond oil
1/4 cup (60 ml) mayonnaise
Lettuce leaves
Directions
– 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.
– 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.
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