One cup of mayonnaise
250g catupiry cheese
Two cups of diced and seeded cucumber
Two tablespoons of finely chopped onion
One green pepper, finely chopped
Half cup of pitted and sliced olives
Two tablespoons of lemon juice
One tablespoon of unflavored gelatin
One-fourth cup of cold water
Curly endive
Two cooked, hard-boiled eggs, mashed
Parsley flowers
One cup of mayonnaise
250g catupiry cheese
Two cups of diced and seeded cucumber
Two tablespoons of finely chopped onion
One green pepper, finely chopped
Half cup of pitted and sliced olives
Two tablespoons of lemon juice
One tablespoon of unflavored gelatin
One-fourth cup of cold water
Curly endive
Two cooked, hard-boiled eggs, mashed
Parsley flowers
Add the mayonnaise to the cheese, stirring well
Add the vegetables and olives
Add the lemon juice
Taste and adjust seasoning
Combine the gelatin with cold water in a bain-marie until dissolved
Pour into a mold that can be removed
Choose perfect leaves of curly endive for uniform size
Place the leaves around the mixture to form a green crown
Refrigerate until firm
Unmold and place on a bed of curly endive
Sprinkle with mashed hard-boiled eggs
Arrange parsley flowers around, serving 6-9 people.
