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INGREDIENTS: (4 pers)
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10 gr aspic powder or equivalent gelee
3 cl boiled Madera
3 cl white wine vinegar
2 thin slices of Parma ham
2 tomatoes
4 large eggs
2 stalk of chervil
Salt and pepper
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METHOD:
- Mix the aspic powder in ½ litre of water,
bring to the boil and pour the Madera, leave to
cool in a bowl.
- In a pan bring 1 litre of water with the vinegar
to simmer then break the eggs one by one in a cup
and drop them gently in the water to cook for three
to four minutes; scoop them out into cold water
to stop the cooking process and drain on kitchen
towel.
- Peel and seed the tomatoes, dice the flesh and
cut the ham in 2 long strips.
- Set a thin layer of gelee at the bottom of the
ramekin then stick a nice tip of chervil and an
egg on top; roll the ham strips around the inside
of the ramekins and sprinkle the diced tomatoes
salt and pepper. Pour the rest of the gelee and
leave to set in the fridge.
- Serve the eggs out of the ramekins (warmed for
a few seconds in hot water) on a bed of green salad
and slices of new potatoes.
- Serve this light summery starter with a santenay
wine from the cote d’or
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