Jellied Eggs A La Munkacsy
|Boiled boneless fish||1⁄2 Pound|
|Remoulade sauce||1⁄2 Pint|
|Fish jelly||2 1⁄2 Pint|
|Tarragon leaves||1 Ounce (1 Small Bunch)|
Prepare salad from finely chopped boiled fish, mushrooms, celery, tomatoes, together with remoulade sauce, and mix in some melted jelly.
Poach 10 eggs and place into flat tin moulds filled with jelly, previously garnished with tarragon leaves.
Dip moulds into hot water, turn out.
Fill gaps between eggs with finely chopped jelly.
Garnish with diced jelly and lettuce leaves.