Poached Eggs in Aspic RecipeOrigin: Britain Period: Traditional |
Ingredients:
6 eggs, poached (for a classic and foolproof recipe see the poached eggs page) 
Poached Eggs in Aspic Preparation:Method:Poach the eggs according to the classic poached eggs recipe (ensure the yolks are soft). Drain thoroughly and trim off any excess white before chilling in cold water. Now trim the ham slices to the same shape as the eggs before placing an egg on each slice of ham and covering with a second slice of ham. Just melt the tarragon-flavoured aspic jelly (or use fresh) then arrange the poached egg and ham sandwiches in a dish large enough to leave some space between them and pour the aspic over the top so that they are just covered. Put to one side to set and when completely firm cut out the egg and ham sandwich along with an aspic surround and serve with a green salad. |
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