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.