Curried Egg Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 Envelope: unflavored gelatin,
2 cup: Chicken broth,
1 tbsp: Curry powder,
4: Hard-cooked eggs, sliced
Sliced pitted black olives,
Crisp salad greens,
Tomato wedges,
Hard-cooked eggs, (optional) quartered
Directions:
More: (Enter) or (Y)es, (N)o, (NS)non-stop?
Soften gelatin in 1/4 cup chicken broth. Bring remaining broth to
boil and stir in softened gelatin and curry powder until dissolved.
Chill mixture until syrupy. Arrange some egg slices in bottom of
greased 3-cup ring mold and pour enough gelatin around eggs to anchor
in place. Gently push some sliced olives into gelatin in decorative
pattern. Chill until firm. Stir remaining eggs into remaining gelatin
and pour over firm layer. Chill until firm. Unmold onto plate and
garnish with crisp greens, tomato wedges and additional hard-cooked
eggs, quartered, if desired.
(C) 1992 The Los Angeles Times
Source from luhu.jp
Soften gelatin in 1/4 cup chicken broth. Bring remaining broth to
boil and stir in softened gelatin and curry powder until dissolved.
Chill mixture until syrupy. Arrange some egg slices in bottom of
greased 3-cup ring mold and pour enough gelatin around eggs to anchor
in place. Gently push some sliced olives into gelatin in decorative
pattern. Chill until firm. Stir remaining eggs into remaining gelatin
and pour over firm layer. Chill until firm. Unmold onto plate and
garnish with crisp greens, tomato wedges and additional hard-cooked
eggs, quartered, if desired.
(C) 1992 The Los Angeles Times
Source from luhu.jp