Eggs in Aspic Jelly

Ingredients

• 1 pint Aspic Jelly (see No. 118)
• 1 teaspoonful Anchovy Paste
• 1 oz. Butter
• Pepper and Salt
• 3 hard-boiled Eggs

Method

1. 1

   Remove the shells from the eggs, take out the yolks and pound them in a mortar with the butter, anchovy paste, pepper, and salt, and pass through a sieve.

2. 2

   Roll into six small balls.

3. 3

   Take six small dariole moulds and mask the inside of each mould with a thin layer of jelly, decorate with some fancifully cut pieces of hard-boiled whites of eggs, and let set; then put in the balls and fill up with the jelly.

4. 4

   When set, turn out onto a dish and garnish with mustard and cress, finely shredded lettuce, and serve.

5. 5

   Prawns may be used in place of the eggs.

Nutrition per serving

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 33. The excerpt below is the record exactly as published.

EGGS IN ASPIC JELLY. 1 pint Aspic Jelly (see No. Ii8) i teaspoonful Anchovy Paste I oz. Butter. Pepper and Salt. 3 hard-boiled Eggs

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