Eggs, chicken and tuna in aspic

Aspic van eieren, kip en tonijn

1 grilled or barbecued chicken 1.5 kilo/4 lbs.
100 grams/4 oz. tuna in oil
3 envelops unflavored gelatine
2 limes
4 eggs
2 tbsp chopped parsley
1 tbsp chopped chives
1 tbsp chopped chervil
2 tbsp chopped dill
1 tsp Worchestersauce

Boil the eggs for exactly 10 minutes after the water starts to boil. Drain under cold water and peel.

Prepare the gelatine as per instructions on the package. Add the lime juice and the grated rind of the lime, the chopped spices and Worchestersauce. Make about 1.5 litre/1 quart of liquid. Some of the water to make the aspic could be substituted with white wine.

Pour only a bit of the liquid into a mold and put it into the fridge to settle. Cut the eggs lengthwise in half and put the halves onto the gelatine. Cover with another layer of gelatine and put the form back into the fridge.

Drain the tuna well and debone the chicken, cube the meat and put it with the tuna flakes or chunks on top of the new layer of gelatine. Add half of the remaining liquid and put the form back into the fridge.

When the gelatine has set, add the remaining liquid, and put the aspic in the fridge for at least 4 hours.

When ready to serve, put the form for three seconds in hot water and immediately turn it over to put on a large plate. Cut into thick slices, or wedges when using a round form. Serve with a garden salad and crackers.