Ingredients
1 quart boiling water
18 hard boiled eggs
2 envelopes gelatine
6 shallots, cut very fine
1 clove of garlic, thin-sliced
Preparation
1.) Use an oblong pan for mold. Season the sides of mold well with salt and pepper.
2.) Boil 6 shallots and garlic in 1 quart boiling water for 10 minutes, add gelatine. Dissolve in 1/2 cup cold water.
3.) Pour 1 cup of this liquid into the mold, then cut eggs into round slices 1/3 inch thick until the bottom is neatly covered. Continue with another layer of liquid then egg until used up.
4.) Place mold in refrigerator for several hours.
5.) Turn mold upside down on a platter. Slice into pieces, and serve on each plate with a garnish of a leaf of lettuce, a pickle, and an olive on each plate. Top with a teaspoonful mayonnaise.
