Poached Eggs and Mushrooms in Aspic RecipeOrigin: Britain Period: Traditional |
Ingredients:
6 eggs, poached (for a classic and foolproof recipe see the poached eggs page) 
Poached Eggs and Mushrooms 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 melt a little butter in a pan and cook the mushrooms until heated through. Now place placing an egg on each mushroom and cover with a second mushroom. Just melt the tarragon-flavoured aspic jelly (or use fresh) then arrange the poached egg and mushroom 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 mushroom sandwich along with an aspic surround and serve with a green salad. |
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