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.
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