Eggs In Aspic Recipe

1. 1

   Prepare the jelly and spoon a layer into the base of each 6 small round molds or ramekins while it is still slightly warm. Set the remaining jelly aside. Put the molds in the refrigerator to set.

2. 2

   Meanwhile, pour scant 3 1/4 quarts water and the vinegar into a pan and bring to a boil, then reduce to a gentle simmer.

3. 3

   then remove and drain them.

4. 4

   When the jelly in the molds has set, garnish each layer with a tarragon leaf and a slice of truffle.

5. 5

   Carefully put a poached egg into each mold and spoon in some of the reserved jelly to fit it. Chill the molds and the remaining jelly in the refrigerator for 3 hours, or until set. Run the blade of a knife around the edge of each old and turn out on a serving dish.

6. 6

   Chop the remaining jelly. Garnish the molded jellies with the chopped jelly, shrimp and herbs.

* Per serving · 4 servings · Values may vary.

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