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Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Oeufs en Gelée Jellied Eggs

OOF ahn zheh-LAY

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Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
White Poultry Aspic for Slicing, see

Method

Procedure

Preparation

  1. Follow the Procedure for Coating Forms with Aspic to coat four 4-fl oz (120-mL) brioche forms with a 3/16-in. (0.5-cm) coating of aspic.
  2. Remelt the aspic to syrupy consistency.
  3. Use sanitized food-service tweezers to quickly dip a leek d

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