Name: Wild Rice Salad with Oeufs en Gelée à l’Estragon
Yield: Serves 4
Ingredients: ½ teaspoon finely grated lemon zest; 115 g (4 oz) wild rice; ½ small red sweet pepper, skinned and diced; a handful of oak-leaf lettuce, to garnish; 4 eggs; 600 ml (1 pint) liquid well-flavoured aspic; 3 sprigs of tarragon; 2 tablespoons fino sherry; 1-2 teaspoons lemon juice; 2 miniature gherkins, halved; 1 tablespoon mild olive oil; 4 slices of cooked ham; 325 ml (12 fl oz) cold water; 1 clove garlic; 2 bay leaves; 1 tablespoon hazelnut oil; ½ teaspoon salt; 2 slices of lemon

Preparation info

Serves
4

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

The eggs can be prepared some hours ahead. This dish makes a very good light luncheon or a first course to a summer meal.

Ingredients

Oeufs en Gelee

4 eggs
2 tablespoons fino sherry
3 sprigs

Method

Poach the eggs until the whites are set and the yolks are still liquid, then drain and cover with cold water. Gently warm the sherry with 2 sprigs of tarragon, then set aside for 10 minutes to infuse. Strain the sherry into the liquid aspic and pour a 5mm (¼in) layer into the bottom of each of 4 oval or round 150ml (¼ pint) metal or china moulds. Chill until set.

Arrange some tarragon l

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Ingredients

Oeufs en Gelee

Method

Part of