Vintage 1950s Foos Aspic Canapes

My Aunt use to make this for Easter every year, but spread cream cheese and sun-dried tomatoes  before placing the aspic on the toast, then she cut them in squares to fit square pieces of toast.

Aspic Canapés

2 envelopes of Know unflavored gelatin

2 cans (10-1/2 oz each)  condensed beef broth

1 cup Madeira wine

1/4 teaspoon Tabasco sauce

Sprinkle gelatin on 1 cup of the consommé to soften. Place over low heat and stir until gelatin is dissolved. Remove from heat and stir in remaining consommé, wine, and Tabasco. Pour half the mixture into a 15x10x1 inch or two 8 inch square pans. Chill mixture in the refrigerator until almost firm. Arrange egg slices 1 inch apart in jelly. Spoon on remaining jelly, keeping egg slices in place and covered with aspic. Chill until firm

If you want to be fancy, cut into rounds, leaving an aspic edge on each slice. Place on toast rounds cut to the same size and serve.

Variety Canapés: Before placing aspic rounds on toast rounds, spread with anchovy paste, sardine, shrimp, ham or lobster paste.

Ham or Liver Canapés: Substitute liver or ham spread for the egg slices in the above recipe. Drop a teaspoonful onto almost firm jelly about an inch apart.