Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Oeuf en Gelée with Ham and Mayonnaise

Name: Oeuf en Gelée with Ham and Mayonnaise
Cuisine: American
Ingredients: ½ oz (15 g) Micro greens or watercress leaves; ½ oz (15 g) Micro greens or watercress leaves; 4 oz (120 g) Crisp baguette; 2 fl oz (60 mL) Thick Mayonnaise, in pastry bag fitted with a small star tip; 1 Oeuf en Gelée; 1 oz (30 g) Smoked ham, sliced ⅜ in. (1 cm) thick

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

1 oz (30 g) Smoked ham, sliced ⅜ in. (1

Americas
United States
Main course
Lunch

Method

Procedure

Plating

Use a 3-in. (8-cm) round cutter to make a 3-