Ham And Eggs In Aspic Of Beef - cooking recipe

Ingredients

1 packet gelatin powder (1/4 oz), soaked in some cold water
1 2/3 cups hot beef stock
3 sprigs fresh flat-leaf parsley, 6 leaves left whole, remainder chopped
6 None hardboiled eggs, peeled
2 slices cooked ham, each cut into 3 strips
3 oz gherkin pickles, 2 sliced in half lengthways, remainder sliced

Preparation

Dissolve the soaked gelatin in the stock. Allow to cool, then stir in the chopped parsley.
Rinse 6 ramekins with cold water and place 1 parsley leaf on the bottom of each. Place the eggs on top and lay over the ham strips and pickle slices. Pour in the stock and chill for at least 4 hours, until set.
Dip the ramekins in hot water and turn out the contents. Serve garnished with the remaining pickles.