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.
Calories 157 Calories from Fat 53
% Daily Value*
Total Fat 6 g9.2%
Saturated Fat 1.8 g9%
Trans Fat 0 g
Cholesterol 211.5 mg70.5%
Sodium 497.3 mg20.7%
Total Carbohydrates 14 g4.8%
Dietary Fiber 0.87 g3.5%
Sugars 0.7 g
Protein 11 g22.5%
Vitamin A 9.2% Vitamin C 5.6%
Calcium 6.8% Iron 13.1%
*Based on a 2000 Calorie diet