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Egg and Vegetable Aspic

Egg and Vegetable Aspic
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Ingredients for Egg and Vegetable Aspic :

  • 500 g poultry consomme
  • 7 sheets gelatin
  • hard boiled or poached eggs
  • various diced vegetables (macédoine style)
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Technical stages for Egg and Vegetable Aspic :

  • Soak the gelatin in cold water.
  • Heat the poultry consomme and add the well drained softened gelatin using a whisk.
  • Pour a bit of jelly in the bottom of the silicone mold (aspic type) and leave to harden in the fridge.
  • Garnish using the hardboiled egg cut in quarters along with the vegetables that were previousely cooked .
  • Fill with jelly and place in the fridge.
  • Once hardened, remove from mold and serve as an entree.
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