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.
Serving size: Complete recipe
Calories 2103 Calories from Fat 976
% Daily Value*
Total Fat 110 g169.7%
Saturated Fat 18.4 g91.9%
Trans Fat 0 g
Cholesterol 2097.2 mg699.1%
Sodium 4931.1 mg205.5%
Total Carbohydrates 106 g35.2%
Dietary Fiber 14.8 g59.3%
Sugars 23.6 g
Protein 195 g390.4%
Vitamin A 142.1% Vitamin C 115.5%
Calcium 68.6% Iron 111.2%
*Based on a 2000 Calorie diet