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Print this Recipe    Poached Eggs Aspic

Poach the eggs: bring water to a boil in a large, heavy pan; turn
off the heat. Carefully crack each egg and break it open just at
the water's surface so that the yolk and white slip gently into
the water; put no more than four eggs into the pan at a time.
Cover and let the eggs cook for about three minutes.

When the egg white appears firm and opaque, lift out an egg with
a slotted spatula; the yolk should still be soft to the touch.
Transfer to a shallow dish of cold water to stop cooking.

With spatula, transfer to a dampened towel. Trim edges to fit

Melt jellied stock, let it cool to room temperature. Spoon a layer
of stock into small molds (ramekins). Refrigerate for 15 minutes.
Blanch fresh tarragon leaves. Let dry. Dip leaves into stock and
arrange decoratively in the molds. Pour a little stock over the
leaves. Refrigerate for five minutes.

Carefully lift each egg and place each one by hand yolk side down
in a mold. Spoon stock over each egg, filling mold to rim.
Refrigerate three hours.

To unmold, slip a knife around rim of mold, cover top with one hand
and invert so that eggs drops into your hand. Slip onto serving
dish and garnish with a chiffonade of a dark green lettuce (like
romaine) and additional chopped aspic.

Chicken stock

5 pounds of carcasses, necks, feet, wings, gizzards and hearts of stewing
5 quarts water
1 bouquet garni
1 garlic bulb, unpeeled
2 medium-sized onions, each stuck with one whole clove
4 carrots

Place trivet on bottom of large stockpot. Fit all of meat and
bones into pot and add cold water to cover by two inches. Bring
slowly to a boil, skimming off scum. Keep skimming, occasionally
adding a glass of cold water until no more scum rises. Do not

Add bouquet garni, garlic, onions, and carrots and skim once more
as liquid returns to boil. Reduce heat to low, cover with lid ajar
and simmer for five hours.

Ladle stock into colander lined with cheesecloth placed over large
bowl. Let strained stock cool completely, then remove fat from
surface. To remove every trace of fat, wipe surface of stock with
a damp cloth.

If stock is not clear, then combine it with two beaten egg whites
and their crumbled shells, bring to a boil, stirring vigorously.
Strain and cool.


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