Jellied Eggs with Tarragon

Recipe courtesy of Laura Calder

Watch how to make this recipe.

Jellied Eggs with Tarragon

Name: Jellied Eggs with Tarragon
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H43M0.000S
Yield: 4 servings
Ingredients: 1 to 1 1/2 cups/375 ml home-made beef consomme, recipe follows; 1 tablespoon unflavored gelatine; 1 tablespoon Cognac; Salt and freshly ground black pepper; 2 eggs; 8 fresh tarragon leaves; 1 pound/500 g ground beef; 1 celery stalk, diced; 1 carrot, diced; Green of 1 leek, diced, and rinsed; 2 medium tomatoes, diced; 3 egg whites; Handful fresh parsley, leaves chopped; 6 cups/1.5 liter fat-free homemade beef stock; Salt and freshly ground black pepper

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Level: Intermediate
Total: 2 hr 43 min

Prep: 20 min
Inactive: 2 hr 8 min
Cook: 15 min

Yield: 4 servings

Level: Intermediate
Total: 2 hr 43 min

Prep: 20 min
Inactive: 2 hr 8 min
Cook: 15 min

Yield: 4 servings

Ingredients

1 to 1 1/2 cups/375 ml home-made beef consomme, recipe follows

1 tablespoon unflavored gelatine

1 tablespoon Cognac

Salt and freshly ground black pepper

2 eggs

8 fresh tarragon leaves

Beef Consomme (Ghost Soup)

1 pound/500 g ground beef

1 celery stalk, diced

1 carrot, diced

Green of 1 leek, diced, and rinsed

2 medium tomatoes, diced

3 egg whites

Handful fresh parsley, leaves chopped

6 cups/1.5 liter fat-free homemade beef stock

Salt and freshly ground black pepper

Directions

Put the stock in a saucepan and sprinkle over the gelatin. Let sit 5 minutes to soften. Gently heat, stirring to dissolve. Remove from the heat and stir in the Cognac. Add salt and pepper, to taste. Cool. Pour the thinnest layer in the bottom of each of 4 ramekins. Refrigerate until sticky, but not completely set. Keep the remaining consomme mixture out.
While you wait for the ramekins to set, put the eggs in a pot and pour in cold water to cover. Bring to a boil, uncovered. Turn off the heat, cover and set aside 8 minutes. Drain and rinse under cold water until cool. Peel and halve lengthwise.
When the stock in the ramekins is more or less set, decoratively lay the tarragon leaves on top with their best side facing down. Set an egg half, yolk-side against the tarragon, on top in each. Pour over the remaining stock. Refrigerate until fully set.
Turn the jelled eggs out onto plates and serve with a bit of rocket and buttered toast triangles.

Beef Consomme (Ghost Soup)

Stir together the beef, celery, carrot, leek, tomatoes, parsley, and egg whites in a large bowl. Pour the beef stock into a pot, season with salt and pepper, and whisk in the vegetable mixture. Heat, whisking slowly, until frothy, about 10 minutes. As soon as the stock reaches a simmer, stop stirring. In a few minutes, the white mixture will have formed a firm, nasty-looking "raft" on the surface. Make a vent in the raft large enough to get a small ladle through, and continue simmering 30 minutes.
Line a strainer with cheesecloth and set over a bowl. Leaving the raft behind, ladle in the clarified consomme through the hole in the raft and let it strain through. Serve piping hot, with or without garnish.

Recipe courtesy of Laura Calder, French Food at Home. New York, NY: William Morrow, Harper Collins, 2003.

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