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
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.