- Meat jelly or aspic
- 3 tablespoon white wine vinegar
- 6 eggs
- 6 tarragon leaves
- 1 small truffle, cut into 6 slices
- 4 1/4 ounces cooked peeled shrimp
- 2 tablespoons chopped mixed herbs, such as flat-leaf parsley, chives, tarragon and chevril
Prepare the jelly and spoon a layer into the base of each 6 small round molds or ramekins while it is still slightly warm. Set the remaining jelly aside. Put the molds in the refrigerator to set.
Meanwhile, pour scant 3 1/4 quarts water and the vinegar into a pan and bring to a boil, then reduce to a gentle simmer.
Poach the eggs then remove and drain them.
When the jelly in the molds has set, garnish each layer with a tarragon leaf and a slice of truffle.
Carefully put a poached egg into each mold and spoon in some of the reserved jelly to fit it. Chill the molds and the remaining jelly in the refrigerator for 3 hours, or until set. Run the blade of a knife around the edge of each old and turn out on a serving dish.
Chop the remaining jelly. Garnish the molded jellies with the chopped jelly, shrimp and herbs.