1 qt boiling water
18 hard boiled eggs
2 envelopes gelatin
6 shallots cut very fine
1 thin slice garlic
1 - Use oblong pyrex pan for mould. Season well, salt and pepper
2 - Boil 6 shallots, garlic in 1 qt boiling water for 10 minutes, add gelatin, dissolve in 1/2 cp cold water.
3 - Pour 1 cp of this liquid into dish used as mould, then cut eggs into round slices, 1-3 inches thick
until bottom is neatly covered.
4 - Pour a coating of liquid until liquid and eggs are all used up, then place on ice for several hours.
5 - Turn upside down on platter arranged with lettuce leaves and decorated with stuffed olives and sweet pickles.
6 - Serve at table as supper dish, slice wit5hn sharp knife.
7 - Put lettuce leaf, a pickle and olive on each plate and top with a tsp of mayonnaise.