Eggs in Jelly
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 egg (s)
- 2 cl sherry, dry
- 6 sheets gelatin
- 500 ml veal stock
- Worcester sauce
- 5 sprigs parsley
- Basil, fresh
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Hard-boil the eggs, peel and cut into slices. Soak the gelatine, squeeze it out and dissolve it in the veal stock. Season the broth with sherry, Wortester sauce and salt and pepper to taste.
- Prepare 4 small glass bowls, pour in some broth and decorate with parsley and basil. Let it set in the refrigerator. Then put on the egg slices, decorate, baste with gelatin stock until everything is covered, let it set and repeat this process until two eggs have been used per bowl.
- A tartar sauce and baguette go well with it.
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