Oeufs en Gelee
|Cucumber||2 Inch, peeled, seeded, finely chopped|
|Chives||1 Tablespoon, chopped|
|Tarragon||1 Teaspoon, chopped (Fresh)|
|Consomme||400 Milliliter (Unchilled)|
|Bread slice||4 , cut into thin fingers (Lightly Spread With Butter)|
1. Lower the eggs carefully into a pan of boiling water, and boil for exactly 3 minutes (no longer). Allow to cool slightly, then carefully remove the shells.
2. Place the eggs into 4 small cocotte dishes with the cucumber, and add a sprinkling of chopped chives and tarragon; top up each dish with liquid consomme. (It should cover the eggs.)
3. Chill until the consomme has set - about 3 hours.
4. Garnish each cocotte dish with a sprig of tarragon, and serve the Oeufs en gelee with fingers of brown bread and butter.