Egg and Vegetables in Aspic - Illustrated recipe
This classic French dish is a great addition to a buffet table! Follow our easy illustrated recipe with step-by-step instructions.
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Ingredients
- 500g de beef stock (or other stock of your choice)
- 7 feuilles de gelatine sheets or 3g agar-agar
- 2 eggs, hard-boiled or 4 eggs, poached
- 150g carrots
- 150g turnips
- 80g green peas
- 80g green beans
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