Aspic with Eggs
From French dishes for American tables, 1886
If hollow, fill with jelly or cold sauce remoulade.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 72. The excerpt below is the record exactly as published.
Aspic with Eggs. Prepare some aspic (Art. 278), pour a small quantity in a mold, let it become perfectly cold, then cover entirely with thin slices of cold ham ; put another layer of jelly on top, and allow it to become cold, as the first, then place on top of this cold poached eggs, which cover with a layer of jelly
Cook this with the app: pantry check, scaling, and the assistant.