Eggs in Aspic - Oeufs en Gelee
( SERVES 8 )
This is a little retro oddity but to me speaks strongly of the Cordon Bleu aesthetic. It is a very lovely summer dish, a stylish lunch or entree dish and not too difficult to make.
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|30 g||Celery, and carrot, chopped|
|1||Leek, white only, chopped|
|10 g||Parsley, chopped|
|2 sprigs||Tarragon, chopped|
|10 g||Peppercorns, crushed|
|1½ Ltr||Chicken stock|
|1 packet||Gelatine, powdered|
|100 ml||White port|
|1||Salt & freshly ground pepper, to season|
|1 handful||Asparagus, tips|
- Mix together celery, carrot, leek, herbs, peppercorns and egg whites.
- Combine with the stock in a pan and slowly bring to the boil, stirring constantly but gently. When the egg whites start to solidify into a soft crust, stop stirring and simmer on a low heat for 20 mins.
- Strain through a muslin-lined sieve. Do not press the solids, just let the stock drip through. This is called clarification. It removes all the impurities from the stock resulting in a clear sparkling liquid.
- Measure out the stock. Mix the powdered gelatine as instructed on the packet to set the volume you have achieved.
- Add this to the stock with the port and season. This is your aspic ready to use. Allow to cool but not set.
- Poach the eggs, refresh in a bowl of iced water drain on paper towels and trim off the ragged edges.
- Pour a little aspic into the base of 8 ramekins.
- Decorate with asparagus tips and red pepper triangles.
- Put an egg in the centre of each mould and fill with the liquid aspic.
- Chill in the refrigerator to set. To serve, dip the ramekin into hot water and turn out on your serving plate. Decorate with some tiny crisp leaves dressed with a little vinaigrette.
This dish is best matched with
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