Avocats en aspic

Name: Avocats en aspic (Avocados in aspic flavored with tarragon and port)
Yield: For 6
Cuisine: French
Ingredients: ½ recipe nouvelle sauce verte, made with tarragon; ½ recipe nouvelle sauce verte, made with tarragon; 3 large, ripe avocados; Juice of 1 lemon; 1 hard-boiled egg, peeled and pressed through a sieve into mimosa; sprigs of fresh herbs; 2 hard-boiled eggs, peeled; 1 hard-boiled egg, peeled and pressed through a sieve into mimosa; 2 egg whites; 1½ packages unflavored gelatin; 1 tablespoon chopped fresh tarragon or 1 teaspoon dried; 1 tablespoon chopped fresh tarragon or 1 teaspoon dried; 1 quart (1 L) richly flavored chicken broth, thoroughly degreased; Salt and freshly ground pepper; Salt and freshly ground pepper; ¼ cup (½ dL) port or Madeira; ¼ cup (½ dL) port or Madeira

Avocados in aspic flavored with tarragon and port

Preparation info

For
6

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

2 egg whites
1 quart (1 L) richly flavored chicken broth, thoroughly degreased

Europe
France
Starter
Mediterranean

Method

Break up the egg whites roughly with a whisk and beat in ½ cup (1 dL) of the broth. Then stir the egg whites into the remaining stock. Add the tarragon, pour into a saucepan, and bring to a simmer over med