Ingredients:

• 5 eggs, hard-boiled and thickly sliced
• 200 g canned mushrooms
• 2 pimentos in brine
• 225 g canned asparagus tips
• Few sprigs parsley
• 2 tbsp gelatin
• 450 ml hot chicken stock
• Dash of vinegar
• 10 extra mushrooms for garnish
• Salt, pepper, pinch of sugar

howto make Eggs Mushroom in Gelatin

• Drain the pimentos, mushrooms and asparagus tips.
• Slice mushrooms and cut the pimentos in strips.
• Divide the parsley into sprigs.
• Soak gelatin in a little cold water and dissolve in the hot stock.
• Season with salt, pepper, sugar and vinegar.
• Rinse bowl with cold water and cover the bottom with some of the gelatin. Leave to set.
• Place a layer of egg slices, mushrooms, pimentos, asparagus and parsley in an attractive pattern.
• Brush with gelatin and leave to set. Repeat until all the ingredients and gelatin are used up.
• Chill until set. Before serving, dip bowl in hot water and invert it onto a serving plate.
• Garnish with parsley and mushrooms.

Serves 4 people
Preparation Time: 15 minutes
Cooking Time: 15 minutes