Aspic of chicken
Instructions
Make firm the eggs and let them cool down.
Boneless chicken, cut into strips, place in a bowl along with the ham sliced thin and seasoned with olive oil, lemon juice, a pinch of salt and pepper.
Then let stand the mixture for 2 hours, covered Bowl.
Meanwhile, melt the jelly and pour a portion on the bottom of a mold by aspic, forming a layer about an inch; put the mold in the freezer to solidify quickly gelatin.
Stir the mixture, chicken and Ham with gherkins and olives cut into rings and the peppers into strips reduced, adding a little of the melted gelatine and lukewarm.
You have now the mixture into the mold, well levelling and surrounding it with eggs cut into slices: leave a gap of around about an inch where shall pour the remaining gelatin, covering the surface with this also.
Keep the mold in the refrigerator for a few hours before serving the aspic upside down on a plate and garnish to your liking.
The excellent ' Aspic ' chicken should be kept in the refrigerator for a few hours.
Ingredients and dosing for 4 persons
- 4 eggs
- 300 g of boiled chicken
- 100 g of ham
- Olive oil
- Lemon
- Salt
- Pepper
- 1 pack of jelly
- Some of pickles
- Some of boned green olives
- 2 pickled peppers