Eggs in Aspic
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INGREDIENTS 6 eggs
1 tablespoon vinegar
1/2 cup milk
6 tablespoons paté de foie gras
Paprika
1 envelope gelatin
2 cups clear chicken broth
6 slices trufflesGently poach 6 eggs in a skillet with 2 cups water, 1 tablespoon vinegar, and 1/2 cup milk. When still soft, remove from water and drain on paper towels. Cool.
Place 1 tablespoon paté de foie gras in each of 6 individual ramekins or small bouillon cups. Cover with the cooled poached eggs. Sprinkle lightly with paprika.
Soak 1 envelope gelatin in 1/4 cup cold water for 5 minutes. Dissolve over hot water and add 2 cups clear chicken broth. Pour broth into ramekins to cover the eggs. Place in refrigerator. When nearly set, decorate the top of each with 1 slice truffle.
Makes 6 servings
NOTE: If truffles are not available, fresh tarragon leaves, slices of black olives, or a sliver of pimiento may be used.