Alma Lach

Oeufs Pochés En Gelée

Poached Eggs in Gelatin

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • Gelée
  • Poached eggs, 1 per person
  • Vegetable decorations
  • Boiled ham

Method

  1. Make gelée ready to use. Poach eggs. Cook 4 minutes, not 3, for they will not be reheated. Put eggs into cold water ready to use.
  2. Pour ⅛-inch layer of gelée into oval or round ramekins deep enough to hold an egg. Refrigerate to set the gelée.
  3. Now decorate the set gelée in eac