Oeufs Glace Recipe
Ingredients
| Gelatin | 2 Tablespoon | |
| Water | 1/2 Cup (16 tbs) | |
| Hard-boiled eggs | 10 , hardboiled | |
| Chow chow (Crosse and Blackwell preferred) - 2/3 cup | ||
| Parsley | 2/3 Cup (16 tbs), chopped | |
| Worcestershire sauce | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Mayonnaise | 1 Cup (16 tbs) | |
| Sour cream - as required | ||
| Caviar - as required | ||
| Crisp crackers - 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.
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.
Chef
