Curried egg salad

Yield: 4 Servings

Measure Ingredient
1 \N Envelope unflavored gelatin
2 cups Chicken broth
1 tablespoon Curry powder
4 \N Hard-cooked eggs; sliced
\N \N Sliced pitted black olives
\N \N Crisp salad greens
\N \N Tomato wedges
\N \N Hard-cooked eggs (optional) quartered

More: (Enter) or (Y)es, (N)o, (NS)non-stop? Soften gelatin in ¼ 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

Similar recipes