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Eggs in Aspic CD HD 90mins plus chilling Serves 4 Cold Pork Vegetables Alcohol Hors d'oeuvre Appetizer Starter
Ingredients: 4 Eggs 2 tbsp Maderia 570ml/19 fl.oz. Aspic 4 thin slices Carrots 4 thin slices Ham Watercress to garnish
Instructions
1. Place quarter of the aspic in a small heatproof bowl and place over a pan of boiling water. Warm until it liquifies, then stir in the Madeira. Pour a thin layer over the base of each of 4 individual ramekins. Refrigerate for 15-20 minutes, or until set.
2. Cut the carrot slices into flower shapes and arrange them on top of the aspic, surround them with small pieces of tarragon or parsley, to make 'leaves'.
3. Place quarter of the remaining aspic in a small heatproof bowl and place over a pan of boiling water. Warm until it liquifies then spoon a 6mm/¼ inch layer of liquid aspic over the carrot slices then chill again until set.
3. Meanwhile poach the eggs lightly for 3 minutes. Allow the eggs to cool and trim the edges neatly. Put one in each ramekin and fill to the brim with the remaining warmed aspic. Chill until set.
4. Cut the ham slices to the diameter of the ramekins and fit them in each ramekin, over the top of the solid aspic. Melt the remaining aspic and spoon a little over the ham. Chill until ready to serve.
5. To unmould, sit each ramekin in hot water for 1-2 seconds then invert each one over an individual salad plate. Hold the plate and ramekin together, and shake gently until you feel the aspic loosen and settle on to the dish. If you are not serving them immediately, return the aspics to the fridge.
6. Just before serving, garnish each plate watercress.
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