Easter Eggs In Aspic

Step 1: Halve the hard-boiled eggs lengthwise and transfer the yolks to a small bowl and mash them well. Stir in the next 5 ingredients (-herbs) and beat until smooth. Fill the egg whites with the mixture and then gently put the halves of each egg back together, securing with a toothpick, discard any leftover filling. Chill.

Step 2: Sprinkle the gelatin over 1/4 cup cold consommé and let stand for several minutes to soften. Heat remaining connsomme in a saucepan over low heat. Add the softened gelatin to the saucepan and stir until it dissolves.

Step 3: Set saucepan in a bowl filled with ice and water and chill, stirring occasionally, until mixture is consistency of uncooked egg white (8-10 minutes). Remove pan from bowl.

Step 4: Pour thin layer (1/16 inch) of aspic into bottom of two molds. Quickly dip 2 olive slices into aspic in saucepan and place 1 slice in each mold. Dip pimiento strips in aspic and arrange in cross over the olive slices. Pour additional aspic to depth of 1/2 inch. Refrigerate molds until aspic just begins to firm (5 minutes).

Step 5: Remove toothpicks from eggs. Set one stuffed egg into each mold. Return molds to the refrigerator and chill until aspic is firm (30 minutes). Pour remaining aspic into molds and chill until set (overnight).

Step 6: Place lettuce leaf on each chilled serving plate. Run sharp thin knife around edge of each mold. Dip bottoms of molds into warm water for a few seconds. Cover mold with lettuce topped plate and invert aspic onto lettuce.

Step 7: Serve immediately.