Eggs en Gelee Recipe
Haven't been able to find a hit recipe yet? This Eggs En Gelee recipe might be what you are looking for. It is the perfect choice for Main Dish. This yummy yummy Eggs En Gelee recipe is a gift of the European cuisine. It would be a sin to not try this sinfully delicious Eggs En Gelee recipe.
Ingredients
6 eggs
2 env unflavored gelatine
2 cans (12-1/2-oz size) chicken consomme
1/2 cup sauterne
1 tablespoon tarragon vinegar
3/4 teaspoon salt
Boiling water
12 fresh tarragon leaves
4 tablespoons liver pate
1 teaspoon heavy cream
Directions
Gently lower eggs into boiling water in medium saucepan.
Take pan off heat; cover; let stand 3 to 5 minutes.
Cool eggs under cold water, to prevent further cooking.
Sprinkle gelatine over 1 cup consomme in small saucepan, to soften.
Stir over low heat, to dissolve gelatine.
Stir in rest of consomme, the sauterne, vinegar, and salt.
Set aside.
Pour boiling water over tarragon leaves; drain; then plunge leaves into ice water.
Beat pate with heavy cream until smooth.
Place in pastry bag with small star tip.
Place 6 (6-oz) oval molds or custard cups in pan of ice and water.
Spoon 1 tablespoon gelatine mix- ture into each mold.
Let stand about 5 minutes, or until gelatine is just set.
Then arrange 2 drained tarragon leaves on gelatine in each mold.
Pipe liver pate in little stars or in a ring around the leaves.
Cover with another tablespoon of gelatine mixture, being careful to keep decoration intact.
Let stand until the gelatine is firm.
Meanwhile, carefully peel eggs.
Place an egg in center of each mold on firm gelatine layer.
Pour enough gelatine mixture around the eggs just to cover them.
Refrigerate molds, along with any remaining gelatine mixture, until firm.
To unmold: Dip molds in hot water; invert onto individual serving plates, and shake gently to re- lease.
Garnish with parsley, if desired, and remain- ing gelatine, chopped.
Note: The yolks of these eggs should be soft in the center, so be careful not to overcookMakes 6 servings.
.
Take pan off heat; cover; let stand 3 to 5 minutes.
Cool eggs under cold water, to prevent further cooking.
Sprinkle gelatine over 1 cup consomme in small saucepan, to soften.
Stir over low heat, to dissolve gelatine.
Stir in rest of consomme, the sauterne, vinegar, and salt.
Set aside.
Pour boiling water over tarragon leaves; drain; then plunge leaves into ice water.
Beat pate with heavy cream until smooth.
Place in pastry bag with small star tip.
Place 6 (6-oz) oval molds or custard cups in pan of ice and water.
Spoon 1 tablespoon gelatine mix- ture into each mold.
Let stand about 5 minutes, or until gelatine is just set.
Then arrange 2 drained tarragon leaves on gelatine in each mold.
Pipe liver pate in little stars or in a ring around the leaves.
Cover with another tablespoon of gelatine mixture, being careful to keep decoration intact.
Let stand until the gelatine is firm.
Meanwhile, carefully peel eggs.
Place an egg in center of each mold on firm gelatine layer.
Pour enough gelatine mixture around the eggs just to cover them.
Refrigerate molds, along with any remaining gelatine mixture, until firm.
To unmold: Dip molds in hot water; invert onto individual serving plates, and shake gently to re- lease.
Garnish with parsley, if desired, and remain- ing gelatine, chopped.
Note: The yolks of these eggs should be soft in the center, so be careful not to overcookMakes 6 servings.
.
