Ingredients to make Egg Aspic:
For 6 people:
- 18 quail eggs
- 1/2 liter of gelatin
- 6 pickles
- 6 olives
- 1 can of pate.
How to make Egg Aspic:
Cook the eggs for 3 minutes. They are passed through cold water to peel better and peel. In each flan box, put a little liquefied gelatin in a bain-marie. Let it thicken while fresh.
On top, 3 hard-boiled eggs are arranged, with an olive in the center and pickle strips along the walls.
They are covered with a thin layer of pâté and filled with the rest of the gelatin. Let them cool so that the gelatin thickens for about two hours.
Note: the gelatin has to be neutral and seasoned to taste.
Unmold on a plate and decorate as you like.
