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Curried Flan Appetizer

Submitted by: Linda Thomas of Somerset, PA | Date Added: 30 Nov 2009
Listed in: Appetizers

1/2 onion, finely chopped

1 rib celery, finely chopped

2 to 3 tsp curry powder or to taste

5 tsp unflavored gelatin

2-1/4 cup chicken broth

1 cup mayonnaise

4 hard cook eggs, chopped

1/4 cup chopped salted almonds

2 tbsp chopped parsley

Pumpernickel or crackers

Saute the onion and celery in the butter until tender.

Sprinkle with the curry powder and cook, stirring, one minute.

Soak the gelatin in one quarter cup of the broth.

Heat the remaining broth to boiling, add softened gelatin and stir into the curry mixture.

Bring to a boil, stirring.

Cool and chill the mixture until it begins to thicken.

Blend in the mayonnaise, eggs, almonds, and parsley.

Pour mixture into a cold wet mold and chill until firm.

Unmold and serve as a spread with pumpernickel or crackers.

Yield: about 12 to 20 servings.