Ingredients
- 8 eggs, poached and cooled
- 2 envelopes (2 Tablespoons) gelatine
- 2 cans beef bouillon (i.e. Campbell's)
- 4 Tablespoons sherry
- paté - 8 slices
Instructions
Step 1
Soak gelatine in 1/2 cup cold water.
Step 2
Heat but do not boil the bouillon.
Step 3
Add sherry.
Step 4
Combine gelatine and bouillon, stirring until gelatine is dissolved.
Step 5
Pour bouillon into slightly oiled individual molds to depth of 1/4 inch.
Step 6
Refrigerate until firm.