Palm and Egg Galantina

Name: Palm and Egg Galantina
Yield: 6
Ingredients: 3 tablespoons of unsweetened gelatin; 1 cup of cold water; 4 cups of chicken broth, hot; 1/4 cup of finely chopped onion; 2 tablespoons of English-style sauce; 2 tablespoons of lemon juice; to taste; a pinch of salt; 2 hard-boiled eggs, cut into slices; 1 large can of palm hearts, cut into thick slices; 1 cup of seeded and chopped tomatoes

1
3 tablespoons of unsweetened gelatin
2
1 cup of cold water
3
4 cups of chicken broth, hot
4
1/4 cup of finely chopped onion
5
2 tablespoons of English-style sauce
6
2 tablespoons of lemon juice
7
to taste
8
a pinch of salt
9
2 hard-boiled eggs, cut into slices
10
1 large can of palm hearts, cut into thick slices
11
1 cup of seeded and chopped tomatoes

Ingredients

1
3 tablespoons of unsweetened gelatin
2
1 cup of cold water
3
4 cups of chicken broth, hot
4
1/4 cup of finely chopped onion
5
2 tablespoons of English-style sauce
6
2 tablespoons of lemon juice
7
to taste
8
a pinch of salt
9
2 hard-boiled eggs, cut into slices
10
1 large can of palm hearts, cut into thick slices
11
1 cup of seeded and chopped tomatoes

Directions

1
Soak the gelatin in cold water and let it rest for 5 minutes
2
Add hot chicken broth and stir until the gelatin dissolves
3
Add the onion, English-style sauce, lemon juice, to taste, and salt, and let it cool
4
Spread 1 cup of the gelatin mixture into a mold with a cavity in the center, lightly greased with oil
5
Place 6 egg slices onto the gelatin and refrigerate until slightly firm
6
Chop the remaining hard-boiled eggs
7
Reserve the remaining gelatin to also go into the refrigerator to thicken slightly
8
Add the palm hearts, tomatoes, and remaining cooked eggs
9
Put it in the mold and refrigerate until completely firm
10
Serve after 8-10 hours.