- 6
Ingredients
- 6 eggs
- 1 tablespoon gelatin
- 1/4 cup cold water
- 1 1/2 cups clear chicken consummé
- 2 tablespoons Madeira (or port or sherry)
- 6 thin slices ham
- fresh tarragon or parsley for garnish
Preparation
Step 1
Boil 6 eggs for 6 minutes, cool them under running water and shell them carefully when they are cold. Soak 1 tablespoon of gelatin in cup of cold water. Heat cups of clear chicken consommé, add the gelatin and stir until it dissolves completely. Add 2 tablespoons of Madeira (or port or sherry) and set this aspic aside to cool.
Use small molds or ramekins just wide and deep enough to hold 1 egg each with a little space to spare. Trim 6 thin slices of ham just to fit the tops of the molds. Spoon a little aspic into the bottom of each mold to make a layer about 1/4 inch thick.
When this is almost firm, decorate it with 2 crossed leaves of fresh tarragon or a tiny sprig of parsley. Gently place an egg in each ramekin, spoon aspic over them until the molds are almost full, and cover each egg with a circle of ham. Glaze the ham with a final spoonful of aspic, chill the eggs and serve them unmolded.