Oeufs En Gelée Recipe - Great British Chefs

Ingredients

• 1 dash of vegetable oil
• 80g of shallots, cut in half
• 4l water
• 1.4kg beef shin
• 1/2 pig's trotter
• 1/2 ox tongue
• 1.4kg chicken wings
• 6g of garlic cloves
• 5g of thyme
• 6g of tarragon
• 225ml of soy sauce
• 240ml of Madeira
• 12 bronze gelatine leaves, bloomed in cold water
• 4 eggs, soft boiled for 6.5 minutes then chilled
• 160g of smoked ox tongue, diced
• 4 sprigs of chervil
• 4 tarragon leaves
• 4 tbsp of chopped chives, chervil and tarragon