Jellied Eggs

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 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