Eggs En Gelée
Print This Recipe
Elegant but easy!
INGREDIENTS
6 eggs, see note
3 envelopes unflavored gelatin
2 (10-3/4-ounce) cans condensed chicken broth, undiluted
1 cup dry white wine
1 tablespoon tarragon vinegar
1/4 teaspoon salt
Boiling water
12 fresh chives, cut into 3-inch strips
4 tablespoons liver paté
1 teaspoon heavy creamSAUCE VERTE
1 cup mayonnaise or cooked salad dressing
2 tablespoons lemon juice
2 tablespoons chopped parsley
1 tablespoon chopped chives
1 tablespoon chopped watercressWith a pin, prick a hole in large end of each egg. Place in medium saucepan; cover with water to an inch above them. Bring rapidly to boil. Remove from heat; cover, let stand 5 minutes. Cool eggs under cold running water; carefully remove shells.
Sprinkle gelatin over 1 cup broth in small saucepan; let stand 5 minutes to soften. Stir over low heat to dissolve gelatin. Stir in rest of broth, the white wine, vinegar, and salt. Set aside.
Pour boiling water over chive strips; drain; plunge into ice water.
Mix paté and heavy cream until smooth. Place in pastry bag with small star tip. Place 6 (6-ounce) oval molds or custard cups in pan of ice and water. Spoon 2 tablespoons gelatin mixture into bottom of each mold or cup. Let stand 10 minutes, or until just set.
Arrange 3 or 4 chives on gelatine in each mold. Pipe liver paté in little stars or in a ring around chives. Cover with another tablespoon gelatine mixture, keeping decoration intact. Let stand until gelatine is firm. Place an egg in center of each mold.
Pour enough gelatine mixture to cover eggs and fill molds. Refrigerate until firm enough to unmold - several hours.
MAKE SAUCE VERTE - In small bowl, combine mayonnaise, lemon juice, parsley, chives, and watercress. Refrigerate, covered, several hours.
To unmold - Dip bottom of mold quickly in hot water; invert onto individual serving plates; shake gently to release. Garnish with watercress. Serve with Sauce Verte.
Makes 6 servings
NOTE - The yolks should be soft in center; be careful not to overcook.