With a bit of broth, you'll get a delicious gelée or gelatin (if it was made with pork and bone).
1/2 liter of gelée
8 eggs
parsley
two slices of lean prosciutto
two soup spoons of vinegar
With a bit of broth, you'll get a delicious gelée or gelatin (if it was made with pork and bone).
1/2 liter of gelée
8 eggs
parsley
two slices of lean prosciutto
two soup spoons of vinegar
In a large pot, boil one liter of water with the vinegar
After the first boil, regulate the heat so that the water bubbles without boiling too much
Crack the eggs, one after another, into a small bowl and pour them carefully into the water
Remove the pot from the heat and wait exactly three minutes before removing the eggs with a skimmer and placing them on a clean towel folded in four to allow it to absorb the water
Let the gelée soften slightly and pour a small amount into the 8 molds
Decorate each mold with two or three sprigs of parsley and a piece of prosciutto
Add more gelée and, finally, the egg
Cover the molds with gelée
Refrigerate
When serving, disassemble by passing the bottom of the molds under hot water
Present decorated with lettuce leaves and tomato slices.
