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Buffet & Finger Food - Our recipes
Egg and Vegetables in Aspic
Cut the carrots into a fine brunoise...
... and repeat the same operation with the turnips.
Cook the green beans in salted boiling water.
In a separate saucepan, cook the green peas in salted boiling water...
... then refresh and drain.
Repeat the same operation with the carrots...
...
See the recipe
Serves:
4
Time:
1 h 15
Difficulty:
Author: Chef Philippe
7
ratings
0 comments
Ingredients:
500g de beef stock (or other stock of your choice), 7 feuilles de gelatine sheets or 3g agar-agar, 2 eggs, hard-boiled or 4 eggs, poached, 150g carrots, 150g turnips, 80g green peas, 80g green beans
Method
Before starting this Egg and Vegetables in Aspic recipe, make sure you have organised all the necessary ingredients.Cut the carrots into a fine brunoise...
... and repeat the same operation with the turnips.
Cook the green beans in salted boiling water.
In a separate saucepan, cook the green peas in salted boiling water...
... then refresh and drain.
Repeat the same operation with the carrots...
...
