Cold Eggs

Ingredients

• a thin coat of jelly
• a very small, cold, poached egg
• melted jelly

Method

1. 1

   Let a thin coat of jelly set upon the bottom and sides of some small, oval molds.

2. 2

   Insert a very small, cold, poached egg into each mold, and fill up with melted jelly.

3. 3

   Garnish the center of a dish with a vegetable salad, encircled by sliced, cold potatoes, place the eggs removed from their molds all round, and border with jelly.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 155. The excerpt below is the record exactly as published.

Cold Eggs. Let a thin coat of jelly set upon the bottom and sides of some small, oval molds. Garnish the latter to any fancy de- sign; now insert a very small, cold, poached egg into each mold, and fill up with a melted jelly

Cook this with the app: pantry check, scaling, and the assistant.