-
1
To make the consomme, in a heavy stockpot, whisk together the celery, carrot, onion, beef, turkey, bay leaf, parsley, peppercorns, garlic, and ice water.
-
2
Place over low heat and stir until the consomme begins to simmer.
-
3
Stop stirring; the meats and vegetables will rise to the top, forming a raft.
-
4
Now, leave it alone (do not stir) and allow it to simmer gently for 2 hours.
-
5
Do not let it come to a boil.
-
6
To strain the consomme, line a sieve with muslin cloth or several layers of cheesecloth and place it over a large bowl.
-
7
Carefully create a hole in the top of the consomme.
-
8
Plunge a ladle through the hole, being careful not to sink the raft, and ladle the liquid through the sieve.
-
9
The consomme shouldnt look cloudy; rather, it should be a pristine meat tea of sorts.
-
10
Cover the bowl and refrigerate long enough for the fat to separate and congeal on top: overnight is a good option.
-
11
The next day, bloom the gelatin sheets in a bowl of cool water to cover for 5 to 10 minutes, or until they soften and swell.
-
12
Meanwhile, remove the consomme from the refrigerator and lift off and discard the fat.
-
13
Transfer 2 cups (500 ml) of the consomme to a small pot and place over high heat.
-
14
(Freeze the rest of the consomme for soup.
-
15
It will keep for up to 3 months.)
-
16
When the consomme starts to boil, add the vinegar and Madeira and season with salt.
-
17
Gently squeeze the gelatin sheets, add to the consomme, and stir for 2 or 3 minutes, or until fully dissolved.
-
18
Remove from the heat and keep the consomme at room temperature.
-
19
Place six (3 1/2-ounce/100-g) molds on a small, flat tray.
-
20
Pour the consomme to a depth of 1/4 inch (6 mm) into each mold.
-
21
Place in the fridge to set (about 20 minutes).
-
22
This layer is really important as it prevents the egg from poking through.
-
23
To prepare the eggs, in a large pot, bring the water and salt to a boil over medium-high heat.
-
24
Carefully add the eggs and boil for exactly 4 1/2 minutes.
-
25
Use a timer here, as the consistency of the eggs matters!
-
26
Transfer the eggs to a bowl of ice water to cover and chill for about 10 minutes.
-
27
Peel each egg carefully underwater; they are soft boiled and could easily break, which is why we suggest that you make two extra eggs, just in case.
-
28
Now for the fun part, creating your gelee (aspic).
-
29
You can get creative here, one rule withstanding: everything you mix with your egg has to have a somewhat soft texture.
-
30
For instance, adding raw carrots or celery would give you more of a 1960s jellied salad and would ruin the whole aesthetic.
-
31
Also, keep in mind the bottom of the mold is actually the top of the gelee.
-
32
That is, it is what everyone will see.
-
33
If you want, you can artistically arrange a black truffle slice or tiny pieces of ham, peas, or slivers of lobster in the bottom of each mold (on the set layer of jelly) before you add the egg.
-
34
Carefully place an egg in each mold.
-
35
Once the egg is in, surround it with your choice of ingredients.
-
36
Your consomme will come in handy for holding and suspending the pieces in place, so wield its power.
-
37
When you have all of your ingredients in, make the sure the mold is filled evenly, using the consomme to top it off.
-
38
Carefully transfer the molds back to the fridge for at least 2 hours to set before serving.
-
39
(They will keep for up to 2 days maximum.)
-
40
To unmold the aspics, pour hot water to a depth of 1 inch (2.5 cm) into a wide, shallow pan.
-
41
Carefully place the bottom of each mold into the water and let it sit for 30 seconds.
-
42
Invert the mold onto the serving plate; the aspic should slip right out.
-
43
If it doesnt, release the vacuum between the aspic and the mold by inserting the tip of a blade and twisting lightly.
-
44
Classic decorum dictates that you serve the aspics with toast, black pepper, and salt for the yolk.
