Laura Calder's Jellied Eggs with Tarragon

By Unblond1

I saw her make this on TV - they were very pretty

Ingredients

• 4 servings
• 1 1/2 cups home-made beef consommé (she used beef
• stock on the show)
• 1 tablespoon gelatine
• 1 tablespoon Cognac
• 1 pinch Salt and pepper
• 2 eggs
• 8 tarragon leaves

Details

Servings 4
Adapted from foodnetwork.ca

Preparation

Step 1

*Put* the stock in a saucepan and sprinkle over the gelatin. Let sit 5 minutes to soften. Gently *heat*, stirring to dissolve. *Remove* from the heat and *stir in* the Cognac. *Add* salt and pepper, to taste. *Cool*.

*Pour* the thinnest layer in the bottom of each of 4 ramekins. *Refrigerate* until sticky, but not completely set. *Keep* the remaining consommé mixture out.

While you wait for the ramekins to set, *put* the eggs in a pot and pour in cold water to cover. *Bring to a boil*, uncovered. *Turn off the heat*, cover and set aside 8 minutes. *Drain* and rinse under cold water until cool. *Peel* and halve lengthwise.

*When* the stock in the ramekins is more or less set, decoratively *lay* the tarragon leaves on top with their best side facing down. *Set* an egg half, yolk-side against the tarragon, on top in each. *Pour* over the remaining stock. *Refrigerate* until fully set.

*Turn* the jelled eggs out onto plates and *serve* with a bit of rocket and buttered toast triangles, the edges of which have been dipped in chopped parsley.