Egg in Aspic with Remoulade Sauce (Egg in Aspic with Remoulade Sauce)

Name: Egg in Aspic with Remoulade Sauce
Ingredients: 4 poached eggs; 1 liter of strong chicken broth; 2 1/2 tablespoons of unsalted gelatin powder; Remoulade Sauce:; 1 cup of mayonnaise; 2 hard-boiled eggs, diced; 2 tablespoons of mustard; 1 tablespoon of prepared horseradish; 2 tablespoons of anchovy paste or chopped anchovies

1
4 poached eggs
2
1 liter of strong chicken broth
3
2 1/2 tablespoons of unsalted gelatin powder
4
Remoulade Sauce:
5
1 cup of mayonnaise
6
2 hard-boiled eggs, diced
7
2 tablespoons of mustard
8
1 tablespoon of prepared horseradish
9
2 tablespoons of anchovy paste or chopped anchovies

Ingredients

1
4 poached eggs
2
1 liter of strong chicken broth
3
2 1/2 tablespoons of unsalted gelatin powder
4
Remoulade Sauce:
5
1 cup of mayonnaise
6
2 hard-boiled eggs, diced
7
2 tablespoons of mustard
8
1 tablespoon of prepared horseradish
9
2 tablespoons of anchovy paste or chopped anchovies

Directions

1
In a large pot, bring 2 liters of water to a boil with salt
2
Carefully crack each egg into the boiling water
3
Let cook for about 2 minutes, until the whites are set
4
Remove the egg with a slotted spoon and drain on paper towels
5
Trim to shape and place in an ice bath to stop cooking
6
Heat the chicken broth to a boil and add the gelatin, stirring until dissolved
7
Pour 1 tablespoon of the mixture into each individual mold (pierx or large tart shell)
8
Refrigerate until firm
9
Remove from refrigerator and place egg in each mold carefully, then fill with remaining broth
10
Refrigerate until firm
11
To serve, unmold and place on lettuce leaves, topped with Remoulade Sauce made by blending all ingredients together.