Eggs in Aspic from The Robert Carrier Cookbook by Robert Carrier
Coat the bottom of small individual moulds with Madeira Aspic; allow to set. Pour boiling water over tarragon leaves; dry and arrange on aspic. Place 2 to 4 thin strips of ham across leaves, and dr...
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Ingredients
- 8 fresh tarragon leaves
- 2 teaspoons each cooked peas, diced cooked turnip and diced cooked carrot (optional)
- 1 slice cooked ham, cut en julienne
- 4 poached eggs
- madeira aspic
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