Classic Eggs In Aspic
|Aspic||315 Milliliter (1 1/4 Cups)|
|Crabmeat||125 Gram (1 Cup)|
|Eggs||6 , poached, cooled and drained|
Cool the aspic slightly.
Arrange the crabmeat in 6 individual souffle dishes or ramekins, spoon a thin layer of aspic over the crabmeat and put the dishes in the refrigerator to set.
When the aspic is firm, put an egg into each ramekin.
Cut the green tops of the scallions into leaf shapes and the pieces of pimiento into flowers or other decorative shapes.
Warm the aspic slightly and dip the leaves and flowers into it and arrange them on top of the eggs.
Spoon over the remaining aspic carefully.
Chill in the refrigerator before serving.