Madrilene Cups

Layers of paper-thin vegetables slices seem to float in this shimmering first-course salad.

Makes 6 servings.

1 envelope unflavored gelatin
1 1/2 cups water
1 chicken-bouillon cube
1 can (12 ounces) jellied madrilene
6 small radishes,thinly sliced
1 small cucumber, thinly sliced
1 medium-size carrot,pared and thinly sliced
6 thin slices of lime

Procedure:
1. Soften gelatin in 1 cup water in small saucepan; add bouillon cube. Heat, stirring constantly, until gelatin and cube are dissolved.
2. Remove from heat; stir in remaining 1/2 cup water and madrilene; chill 1 hour, or until syrupy-thick.
3. Place 6 six-ounce custard cups or molds in a shallow pan of ice and water. Spoon 1 tablespoon syrupy gelatin into each cup ; let set until just beginning to be sticky-firm, then arrange a layer of sliced radishes, overlapping, in gelatin. Carefully spoon in 2 tablespoons more syrupy gelatin and again let set until sticky-firm.
4. Repeat, making a layer of cucumber slices and 2 tablespoons syrupy gelatin, then one of carrot slices and 3 tablespoons syrupy gelatin for each. Remove pan from pan of ice and water and chill until firm.
5. Unmold onto serving dished; garnish each with a twist of sliced lime. Serve plain or with a cut stalk of Belgian endive and crisp crackers, if you wish.