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Oeufs Glace

chef.tim.lee's picture
Ingredients
  Gelatin 2 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Hard-boiled eggs 10
  Chow chow 2⁄3 Cup (10.67 tbs) (Crosse And Blackwell Preferred)
  Chopped parsley 2⁄3 Cup (10.67 tbs)
  Worcestershire sauce 2 Tablespoon
  Salt 1 Teaspoon
  Mayonnaise 1 Cup (16 tbs)
  Sour cream 2 Tablespoon (Use As Required)
  Caviar 1 Tablespoon (Use As Required)
  Crisp crackers 20 (Use As Required)
Directions

MAKING
1) In a bowl, soften the gelatin in water, then dissolve over a pan of hot water on a low heat.
2) Rub the hard-boiled eggs through a colander or a ricer and mix with rest of the ingredients.
3) In the blender, blend the chow chow for 1 minute, until smooth.
4) Stir in the gelatin and mix thoroughly.
5) In a large 2 quart ring mold, pour the mixture and refrigerate until set.

SERVING
6) Just before serving, unmold on a cake stand and spoon the sour cream in the center.
7) Top the sour cream with a heap of caviar and surround the mold with some crisp crackers.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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