Unicorn (Unicorn@Indenial.com)
Sun, 03 Oct 1999 03:17:43 -0400
:::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Marguerite asks the perplexing question "Does this count as a
"food funny", or is it just true?" Hmmm.
Madonna is to music as Wonder is to bread: light, fluffy, filled with
air, and totally tasteless.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Our Classical French Cuisine week continues with this egg dish. In
the classic preparation, many hours are spent making a gelatin stock
from scratch, but I have invoked the Gods of Modern Food Production
Technology and call for the canned version instead.
Oeufs en Gelee (Eggs in Aspic)
6 eggs
3 cups (750 ml) canned consomme with gelatin
2 Tbs (30 ml) sherry (optional)
12 leaves fresh tarragon, chervil, or savory
Poach the eggs by gently sliding them off a saucer into a pan of
simmering water. Do not let the water boil. When the eggs have
reached the desired degree of doneness, remove them with a slotted
spoon and drain on a dish towel. Transfer to a plate and chill in the
refrigerator for at least 1 hour.
Heat the consomme just until it is liquid. Stir in the optional
sherry. Pour about 1/8 inch (5 mm) into the bottom of each of 6 round
or oval molds of about 1/2 cup (125 ml) capacity. Chill the molds
until the consomme has set, about 15 minutes. Chill the remaining
consomme until it is almost set, but still pourable. Blanch the herbs
by dropping them into boiling water for about 30 seconds. Refresh
them under cold running water and pat dry. Dip them into the
almost-set consomme and arrange them attractively on top of the
jellied consomme in the bottom of the molds. Place an egg in each
mold, most attractive side down. Spoon the remaining consomme into
the molds to cover the eggs and fill the molds. Chill for about 1
hour, until the consomme is completely set. To serve, unmold by
running a knife around the edge of the mold and invert, giving it a
few sharp wraps. Serves 6.
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