Vegetable Egg Aspic

For the vegetable-egg-aspic cook the vegetables. Bring the vegetable stock to the boil and dissolve the soaked gelatine in it.

Then add the vegetables, salt, horseradish, vinegar and gherkins to the gelling vegetable stock and mix.

Then pour into a small tub mold.

Place the eggs in the middle. Chill the asprik in the refrigerator for a few hours. Dip briefly in hot water before turning out.

Cut the vegetable and egg asprik and garnish with lettuce.

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