1/3 cup of cold water - 80 ml
2 flavorless gelatin sheets - 12 g each
4 cups of chicken broth - 960 ml
1/3 cup of dry white wine - 80 ml
4 hard-boiled eggs
Parsley leaves for garnish
1 cup of mayonnaise - 225 g
1/2 cup of chopped pickles - 75 g
1/3 cup of cold water - 80 ml
2 flavorless gelatin sheets - 12 g each
4 cups of chicken broth - 960 ml
1/3 cup of dry white wine - 80 ml
4 hard-boiled eggs
Parsley leaves for garnish
1 cup of mayonnaise - 225 g
1/2 cup of chopped pickles - 75 g
In a small saucepan, mix the water with the gelatin
Bring to a low simmer to dissolve it
Mix in the chicken broth, wine, and dissolved gelatin
Grease a round mold with capacity for 1 liter with oil
Reserve 1 cup of the prepared mixture
Divide the rest into two equal parts
Pour one part into the greased mold
Place the mold over an ice bath
When the mixture is firm, arrange the eggs without shells
Garnish with parsley leaves
Add the remaining part of the mixture
Let it firm up
Mix 1 cup of reserved liquid with mayonnaise and pickles well
Pour into the mold
Chill in the refrigerator to set
Unmold and serve decorated with parsley leaves, serving 10 portions.
