2 env. unflavored gelatin
2 (10 1/2 oz.) cans condensed consomme
24 toasted bread rounds, optional
1 c. Madeira wine or sherry
1/4 tsp. Tabasco
24 hard cooked egg slices

Sprinkle gelatin on 1 cup of the consomme to soften. Place over low heat and stir until gelatin is dissolved. Remove from heat and stir in remaining consomme, wine and Tabasco. Pour half of the mixture into a 15 x 10 x 1 inch or two 8 inch square pans. Chill mixture in refrigerator until almost firm. Arrange egg slices 1 inch apart in jelly. Spoon on remaining jelly, keeping egg slices in place and covered with aspic. Chill until firm.

If you want to be fancy, cut into rounds, leaving an aspic edge on each slice. Place on toast rounds cut to same size and serve.

Variety Canapes: Before placing aspic rounds on toast rounds, spread with anchovy paste, sardine, shrimp, ham or lobster paste.

Ham or Liver Canapes: Substitute liver or ham spread for the egg slices in the above recipe. Drop a teaspoonful onto almost firm jelly about an inch apart.