Eggs in Aspic

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • madeira aspic
  • 8 fresh tarragon leaves
  • 1 slice cooked ham, cut en julienne


Coat the bottom of small individual moulds with Madeira Aspic; allow to set. Pour boiling water over tarragon leaves; dry and arrange on aspic. Place 2 to 4 thin strips of ham across leaves, and dribble a little aspic over them to hold them in place.

Trim poached eggs with scissors and place in mould. Pour aspic over them to cover. Garnish, if desired, with cold cooked peas and diced co