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oeuf a la gelée

jellied eggs

Aspic

This is one of those rarely made egg dishes. Oeufs a la gelée asks for medium boiled eggs (oeufs mollets) and ham and tarragon in a ramekin, preserved in beef gelatine and served cold. Also known as aspic d'oeufs.

Eggs
Text © Dana Facaros

Image by Clément Bucco-Lechat