He thought about it for quite some time. Eventually the idea jelled in his mind; but as has been said many times about various projects, “The devil was in the details.”
Chatelaine Golden Anniversary Recipe Collection
Published by: Maclean-Hunter Limited 1978
Edited by: Kay Spicer for Chatelaine
DEVILED EGGS IN ASPIC
Makes 8 servings
2 envelopes plain gelatine
1 /2 cups water
1 chicken bouillon cube
1/2 tsp mixed pickling spice
1 can consommé
8 whole deviled eggs or hard cooked eggs
Oil 8 small custard cups. Mix the first four ingredients together in a small saucepan and bring to a boil. Simmer for 1 minute, then strain into a bowl. Add consommé and pour the mixture into the bottom of each custard cup. Chill until soft set, but not firm. Chill remaining jelly mixture until syrupy. Arrange an egg in each cup, band-side down and cover with mixture. Chill until set. Unmold and garnish tops with strips or cutout stars of pimento, plus a few sprigs of parsley. May be served as individual salads on shredded greens or to highlight a handsome cold-meat platter.
WHOLE DEVILED EGGS:
Hard-cook 8 eggs, shell and chill. Cut in half, then mash yolks separately and moisten with mayonnaise or sour cream. Season to taste and fill the whites. Press 2 halves together leaving an even band of egg yolk showing on one side.
Note from me:
Pickling spice mixtures are available commercially.
March 11, 2016
November 18, 2017