Poach the Eggs: Bring Water To a Boil in a Large, Heavy Pan; Turn
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Poach the Eggs: Bring Water To a Boil in a Large, Heavy Pan; Turn

Ingredients

  • When the egg white appears firm and opaque, lift out an egg with
  • a slotted spatula; the yolk should still be soft to the touch.
  • Transfer to a shallow dish of cold water to stop cooking.

Instructions

off the heat. Carefully crack each egg and break it open just at. the water's surface so that the yolk and white slip gently into. the water; put no more than four eggs into the pan at a time.. Cover and let the eggs cook for about three minutes.. With spatula, transfer to a dampened towel. Trim edges to fit molds. Melt jellied stock, let it cool to room temperature. Spoon a layer of stock into small molds (ramekins). Refrigerate for 15 minutes. Blanch fresh tarragon leaves. Let dry. Dip leaves into stock and arrange decoratively in the molds. Pour a little stock over the leaves. Refrigerate for five minutes. Carefully lift each egg and place each one by hand yolk side down in a mold. Spoon stock over each egg, filling mold to rim. Refrigerate three hours. To unmold, slip a knife around rim of mold, cover top with one hand and invert so that eggs drops into your hand. Slip onto serving dish and garnish with a chiffonade of a dark green lettuce (like romaine) and additional chopped aspic. Chicken stock 5 pounds of carcasses, necks, feet, wings, gizzards and hearts of stewing chickens 5 quarts water 1 bouquet garni 1 garlic bulb, unpeeled 2 medium-sized onions, each stuck with one whole clove 4 carrots Place trivet on bottom of large stockpot. Fit all of meat and bones into pot and add cold water to cover by two inches. Bring slowly to a boil, skimming off scum. Keep skimming, occasionally adding a glass of cold water until no more scum rises. Do not stir. Add bouquet garni, garlic, onions, and carrots and skim once more as liquid returns to boil. Reduce heat to low, cover with lid ajar and simmer for five hours. Ladle stock into colander lined with cheesecloth placed over large bowl. Let strained stock cool completely, then remove fat from surface. To remove every trace of fat, wipe surface of stock with a damp cloth. If stock is not clear, then combine it with two beaten egg whites and their crumbled shells, bring to a boil, stirring vigorously. Strain and cool.

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