Egg and Vegetables in Aspic

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...

... and the turnips.

Cut the beans into small dices.

Steep the gelatine sheets in cold water.

Place the beef stock on the heat.

Drain the soft gelatine...

... and add to the stock...

... while stirring with a whisk.

If you are using agar-agar...

... add it to the stock when boiling. Combine with a whisk until fully dissolved.

Cook the eggs. For hard-boiled eggs, one egg will make 2 aspics. Cook in boiling water for 10 minutes.

For poached eggs, count a whole egg per aspic. Cook for 2 or 3 minutes in simmering, salted water.

Refresh the poached eggs and trim before draining on a paper towel.

Pour some stock at the bottom of aspic moulds. I recommend using plastic moulds for an easier operation when removing the aspic from the mould.

Add some cooked vegetables.

Place in the freezer for a few minutes to set.

Peel the hard-boiled eggs...

... and cut in half.

At this stage, the jelly should be set.

Place the trimmed poached eggs on top of the jelly layer. If necessary, use scissors to further trim the eggs so they fit into the mould.

If you are making this recipe with hard-boiled eggs, place one half (flat side facing down) on top of the jelly.

Fill the mould with jelly, up to 3/4...

... and add more vegetables.

Fill the mould up with the remaining jelly. Reserve in the fridge until set.

When the jelly has set...

... gently remove from the mould. Simply press on the bottom of the mould. This delicious dish can be served as a starter side dish.