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Eggs In Aspic

Diet.Chef's picture
Ingredients
  Plain gelatin 2 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Beef bouillon cubes 4
  Water 4 Cup (64 tbs)
  Grated onion 1 Tablespoon
  Grated carrot 1 Tablespoon
  Minced celery 1 Tablespoon
  Minced parsley 1 Tablespoon
  Celery salt 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  White wine 1 Tablespoon
  Soft cooked egg 6 , peeled
Directions

GETTING READY
1. Soften gelatin by dissolving in ½ cup cold water.
2. Line a colander with a cheese cloth.
3. Chill 6 jelly mould.

MAKING
4. Use a heavy bottom sauce pan.
5. Boil 1 quarter water in the pan.
6. Add small amount of the water to bouillon cubes to dissolve. Add bouillon to the water in the sauce pan.
7. Add vegetables and seasonings to the sauce pan and simmer on a low flame for 20 minutes till vegetables are cooked.
8. Add softened gelatin to the stock. Stir to dissolve.
9. Strain the broth through the prepared colander into a large bowl. The strained broth should be clear.
10. Add wine to the clear broth.
11. Chill the broth till fairly thick but not set.

FINISHING
12. Place an egg in each of the 6 chilled moulds. You may also use I large mold in which the eggs are placed evenly around the mold.
13. Pour the aspic into the molds.
14. Refrigerate the molds till the aspic is set.

SERVING
15. To unmold the aspic, dip the mold in a bath of warm water for 2-3 seconds.
16. Invert the mold onto serving plate and tap lightly.
17. Serve the aspic chilled as an appetizer or as an accompaniment to fish or meat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
6

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