Egg and ham in aspic

For 6 pieces
  • 6 eggs (size M)
  • 2 slices cooked ham
  • 75 g Cornichons
  • 3 stem (s) parsley
  • 6 sheets gelatine
  • 400 ml Beef stock
30 minutes
very easy
1.
Eggs in boiling water Cook for approx. 8 minutes. Remove, rinse in cold water and peel off the peel. Cut the ham slices into 3 wide strips. Cut the gherkins into slices, except for a few for garnish. Wash the parsley, shake dry. Pluck the leaves and, except for a few, finely chop . Soak gelatine in cold water. Heat the stock, squeeze out the gelatine, dissolve in the hot stock. Let cool, stir in the parsley,
2.
6 molds (approx. 125 ml each ) Rinse with cold water. Place 1 parsley leaf on the bottom of each dish. Place eggs on top. Spread strips of ham on top, folding the edges in. Cornic distribute hons on it. Pour in the stock and chill for at least 4 hours. Briefly dip the molds in hot water and overturn them. Serve garnished with the rest of the parsley and gherkins
3.
Waiting time approx. 5 hours
1 piece approx.:
  • 130 kcal
  • 540 kJ
  • 14 g protein
  • 8 g ​​fat
  • 1 g carbohydrates

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