1. Puncture the narrow ends of the eggs and chip away a hole

2. Hold the open end of the eggs over a dish and twist and turn the shells until the egg white completely pours out into the dish

3. Break away enough of the shell to remove the egg yolks

4. Reserve the yolks and the whites for some other use

5. Rinse the empty shells in hot water then in cold water

6. Invert the shells in an egg carton and allow them to dry

7. Soften the gelatin in the cup of sherry for 5minutes

8. Dissolve the gelatin mixture in the 4cups hot chicken broth, clarified with egg whites and shells and highly seasoned with salt, cayenne, 1 teaspoon of grated onion each, finely chopped onion and chives

9. Add the teaspoons of curry powder and blend it thoroughly

10. Let the gelatin mixture cool to the congealing point then combine it with the cup of finely chopped smoked tongue mixing it well

11. Pour this mixture into the egg shells and fill them up

13. Chop coarsely the remaining gelatin and use it as a garnish for the platter

14. Let the shells cool in the refrigerator until serving time

15. Crack the shells and remove them carefully

16. Arrange the jelly eggs in a row on a bed of watercress in the center of a platter

17. On each side of the eggs, lay rows of overlapping thin slices of cold tongue, cold liver sausages and slices of smoked turkey rolled cornucopia shape and filled with the chopped gelatin

18. Place the white and red cabbage coleslaw and the apple mixture between the rows of meat

19. Garnish the plate with the ripe tomatoes and top the slices with mayonnaise

20. Sprinkle the top with a little paprika

List of ingredients required:

Dozen eggs
1/4 cup sherry
4cups hot chicken broth
Salt
3 envelopes gelatin
Cayenne
4 teaspoon grated onion
Finely chopped parsley
Chives
2 teaspoons curry powder
1 cup finely chopped smoked tongue
Watercress
cold liver sausages
Slices of smoked turkey
White and red cabbage coleslaw
Chopped celery and apples mixed with mayonnaise
Half slices of ripe tomato (garnish)