Oeufs en Gelee a l'Estragon
|Canned consomme||14 1⁄2 Ounce (411 gram)|
|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.