Egg and ham in aspic

Name: Egg and ham in aspic
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 6 Eggs (size M); 2 discs cooked ham; 75 g Cornichons; 3 Stem(s) Parsley; 6 sheets Gelatine; 400 ml Beef stock

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

6 Eggs (size M)
2 discs cooked ham
75 g Cornichons
3 Stem(s) Parsley
6 sheets Gelatine
400 ml Beef stock

Directions

1
Cook the eggs in boiling water for about 8 minutes. Remove, rinse cold and peel the shell. Cut ham slices into 3 wide strips each. Cut the gherkins into slices, except for a few for garnishing. Wash parsley and shake dry. Pluck off leaves and chop finely except for a few. Soak gelatine in cold water. Heat the stock, squeeze the gelatine and dissolve in the hot stock. Leave to cool, stir in parsley,
2
Rinse 6 moulds (each containing approx. 125 ml) with cold water. Place 1 parsley leaf on the bottom of each mould. Place the eggs on top. Spread ham strips on top, folding the edges inwards. Spread the gherkins on top. Pour on the stock and chill for at least 4 hours. Dip the moulds briefly in hot water and turn them over. Serve garnished with the remaining parsley and gherkins
3
Waiting time approx. 5 hours