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Oeufs en Gelee a l'Estragon

French.Palate's picture
  Eggs 4
  Canned consomme 14 1⁄2 Ounce (411 gram)
  Tarragon sprigs 6
  Parma ham slice/Raw smoked ham 2 , trimmed and halved
  Tarragon leaves 4 (for garnish)

Boil the eggs for 5 to 6 minutes.
Remove from the pan, cool in cold water, then shell.
Put the consomme in a pan with the tarragon sprigs; heat gently to simmering point.
Remove from the heat and leave to infuse for 15 minutes, then remove the tarragon.
If using the ham, wrap a piece around each egg.
Place the eggs in individual ramekin dishes.
Spoon over the consomme and float a tarragon leaf on top.
Chill until set.
Serve with Melba toast.

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Oeufs En Gelee A L'Estragon Recipe