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Jellied Eggs A La Munkacsy

Goulash.Chefs's picture
Ingredients
  Eggs 10 Small
  Boiled boneless fish 1⁄2 Pound
  Mushrooms 4 Ounce
  Celery 1⁄2 Pound
  Tomatoes 1⁄2 Pound
  Remoulade sauce 1⁄2 Pint
  Salt To Taste
  Pepper 1
  Fish jelly 2 1⁄2 Pint
  Tarragon leaves 1 Ounce (1 Small Bunch)
  Vinegar 1⁄5 Pint
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Ingredient: 
Poultry

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