Deviled Eggs in Aspic
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
2 deviled eggs (See recipe for Deviled eggs elswhere)
1 tbsp unflavored gelatin
1 1/2 cps chicken consomme
2 tbsp vinegar
1/2 tsp salt
1/2 tsp paprika
1/4 tsp celery salt
crisp romaine or chicory
1 - Prepare deviled eggs.
2 - Soak gelatin in 1/4 cp cold consomme.
3 - Heat another 1/4 cp consomme.
4 - When boiling, stir in softened gelatin until dissolved.
5 - Add to remaining 1 cp cold consomme combined with vinegar, salt, paprika, and celery salt.
6 - Pour aspic mixture into small mold.
7 - Let chill until almost set.
8 - Arrange egg halves, yolk sided down, at equal intervals around mold.
9 - Chill until firm.
10 - Turn out on romaine or chicory.
Makes 2 servings.
Slice ripe olives, sliced celery or radishes, or thin slices of pickle
may be added with eggs for a more colorful aspic. Mayonnaise or
French dressing is served with this aspic salad.