1 cup of tomato sauce
1 bay leaf
1/2 teaspoon of salt
1 tablespoon of finely chopped onion
1 tablespoon of unsalted gelatin
1/2 cup of water
2 tablespoons of lemon juice
2 hard-boiled eggs, cut into slices
1 cup of tomato sauce
1 bay leaf
1/2 teaspoon of salt
1 tablespoon of finely chopped onion
1 tablespoon of unsalted gelatin
1/2 cup of water
2 tablespoons of lemon juice
2 hard-boiled eggs, cut into slices
Place 3/4 cup of tomato sauce, bay leaf, salt, and onion in a saucepan
Heat without covering for 5 minutes
Remove the bay leaf and discard
Melt the gelatin in the remaining tomato sauce and combine with the hot mixture
Add water and lemon juice and mix well
Chill until slightly thickened
Pour half of the mixture into an annular mold that can hold 3 1/2 cups
Arrange egg slices around the edge, pressing gently
Spread the remaining gelatin evenly on top and chill until firm
Unmold onto a serving plate
Serve in quarters.
