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.
