Eggs En Gelee
2 envelopes unflavored gelatine
2 cans (12 1/2 oz size) chicken consommé
1/2 cup white wine
1 tablespoon tarragon
3/4 teaspoon salt
Boiling water, ice water
12 fresh tarragon leaves, or parsley sprigs
4 tablespoons liver pate
1 teaspoon heavy cream
1. Gently lower eggs into boiling water in medium saucepan. Remove pan from heat. Cover; let stand 3 to 5 minutes. Cool eggs under cold water to prevent further cooking.
2. In small saucepan, sprinkle gelatine over 1 cup consommé to soften. Stir over low heat, to dissolve gelatine. Stir in rest of consommé, white wine, vinegar, and salt; set aside.
3. Pour boiling water over tarragon leaves. Drain, then plunge leaves into ice water. Beat pate with heavy cream until smooth. Place in pastry bag with small star tip.
4. Place 6 (6-oz) oval molds or custard cups in pan of ice and water. Spook 1 tablespoon gelatine mixture into each mold. Let stand about 5 minutes, or just until gelatine is set. Arrange 2 drained tarragon leaves on gelatine in each mold. Pipe liver pate in little stars or in ring around leaves. Cover with another tablespoon of gelatine mixture, being careful to keep decoration intact. Let stand until gelatine is firm.
5. Meanwhile, carefully peel eggs. Place an egg in center of each mold on firm gelatine layer. Pour enough gelatine mixture around eggs just to cover. Refrigerate until firm.
6. To unmold: Dip molds in hot water; invert onto individual serving plates; shake gently to release. Garnish with parsley, if desired, and remaining gelatine, chopped, as show in photography. Makes 6 servings.
©Copyright 1973 by The McCalls Publishing Co. All rights reserved. Printed in U.S.A.