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Eggs in Aspic

Take three cups of canned bouillon, heat, and add to it two tablespoonfuls of granulated gelatin that has been softened in half a cup of cold water.

When gelatin is dissolved, pour a layer of jelly IOI into a wet mold; when it stiffens arrange on it a layer of sliced hard-boiled egg. Cover with more gelatin mixture, another layer of egg, and so on until the mold is filled. Serve surrounded with shredded celery, garnished with mayonnaise and radish roses.