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Le Chaudron recipe
Aspic d'œufs au jambon
Egg and ham aspic
⏱ 40 minServes 4Medium220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4hard-boiled eggs
150 g (5 oz)diced cooked ham
500 ml (2 cups)chicken stock
6 sheetsgelatin
1bunch of fresh tarragon
2 tbspMadeira
- 4 hard-boiled eggs
- 150 g (5 oz) diced cooked ham
- 500 ml (2 cups) chicken stock
- 6 sheets gelatin
- 1 bunch of fresh tarragon
- 2 tbsp Madeira
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soften the gelatin in cold water, then dissolve it in the hot chicken stock flavored with Madeira.
- Let the stock cool to lukewarm, then pour a thin layer into the bottom of each ramekin and chill until set.
- Lay a few tarragon leaves on the set jelly.
- Add the quartered eggs and ham.
- Cover with the rest of the stock.
- Refrigerate for 4 hours until set, then unmold.
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