Eggs in Aspic

Preparation info

  • 6

    helpings
    • Difficulty

      Easy

    • Ready in

      2 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

Method

Coat the bottom of 6 dariole moulds with jelly, decorate them with chervil; when set, put in slices of egg and aspic jelly alternately, taking care that each layer of jelly is firmly set before adding the egg. When the whole is firmly set, unmould and decorate with chopped aspic and cress.