Jellied Bouillon with Frankfurters
Jellied Bouillon with Frankfurters is a retro recipe that combines beef stock, frankfurters, hard-cooked eggs, and diced celery in a gelatin mold. The recipe is from 500 Snacks: Bright Ideas for Entertaining (1941), Culinary Arts Institute.
Ingredients
- •Use beef stock Beef stock
- •Place frankfurters upright Frankfurters
- •Sliced Hard-cooked eggs
- •Diced Celery
- •For gelatined broth Knox Gelatine
Instructions
- Cut the bottom of the hot dog into 8 eighths, cook, and voila, curly little legs.
- Cut up eggs and celery.
- Put hot dogs, eggs and celery into the bundt pan.
- Cover with gelatined broth.
- Sit in the fridge for two hours.
