1536 Oeufs de Vanneau en Aspic

Name: Oeufs de Vanneau en Aspic
Cuisine: France
Ingredients: jelly; eggs; aspic jelly; savarin

Preparation info

Appears in

Published 1903

Method

Coat the inside of a Savarin mould with a layer of aspic jelly and decorate to choice, fixing the items of decoration with a little