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Eggs in jelly

updated

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Ingredients for 4 servings:

  • 8 eggs
  • 2 cl sherry, dry
  • 6 sheets of gelatin
  • 500 ml veal broth
  • Worcestershire sauce
  • 5 sprigs of parsley
  • Basil, fresh
  • salt and pepper

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Hard-boil the eggs, peel them, and slice them. Soften the gelatin, squeeze out the excess water, and dissolve it in the veal stock. Season the stock generously with sherry, Wort ester sauce, and salt and pepper. Prepare four glass bowls, pour in a little stock, and garnish with parsley and basil. Let them set in the refrigerator. Then place the egg slices on top, decorate, pour over the gelatin stock until everything is covered, let it set, and repeat this process until two eggs have been used per bowl. Serve with remoulade sauce and baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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