Oeufs en Gelée

This is a first course in festive miniature. The tender green gel tastes lightly of tarragon and looks like all springtime if nestled into lightly dressed greens set off by a peppery yellow or orange nasturtium blossom. If it is too early for nasturtiums, use a sprinkling of violets or old-fashioned rose petals, or the petals from chive flowers. Green glass or majolica plates would be ideal. If you have never worked with agar agar to make a gel, I think you will be pleasantly surprised.