Eggs in Aspic CD
HD 90mins plus chilling
4 Cold Pork
Vegetables Alcohol Hors d'oeuvre Appetizer
thin slices Carrots
thin slices Ham
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.
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'.
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.
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.
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.
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.
Just before serving, garnish each plate watercress.
More Starter Recipes | Summer Recipes
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.