Eggs & Mushroom in Gelatin

Methods/steps

Drain the pimentos; mushrooms and asparagus tips. Slice mushrooms and cut the pimentos in strips. Divide the parsley into sprigs. Soak gelatin in a little cold water and dissolve in the hot stock. Season with salt; pepper; sugar and vinegar. Rinse bowl with cold water and cover the bottom with some of the gelatin. Leave to set. Place a layer of egg slices; mushrooms; pimentos; asparagus and parsley in an attractive pattern. Brush with gelatin and leave to set. Repeat until all the ingredients and gelatin are used up. Chill until set. Before serving; dip bowl in hot water and invert it onto a serving plate. Garnish with parsley and mushrooms.