• 1 or 2 eggs per person
• 1 pint aspic jelly, jelly consommé or jellied stock
• 6 to 8

Make up 1 pint (6 dl.) aspic jelly from the packet and season highly, or use 1 pint from a tin of good jellied consommé or your own jellied first stock, well seasoned.

The eggs should be soft. Boil