Poached Eggs in Aspic: A Cold Suggesti..

Cooking Instructions

First layer of aspic.

Pour a 1/4-inch layer of aspic into the bottoms of the custard cups and refrigerate for 10 minutes, or until set.

The decorations.

Pour a cup of the aspic into the small pan, set over the ice, and, when cold but not set, dip each decoration into it so that the decoration will adhere as you arrange it over the aspic layer. (Rewarm and rechill the pan of aspic as necessary.)

In go the eggs.

One by one drain the chilled eggs, roll them dry on a clean towel, and place best side down over the decorations. Spoon cold and almost - set aspic around each egg to come a third of the way up, and chill 10 minutes or until set - to anchor the eggs and decorations.

Filling to the brim.

Fill the cups with more cold, almost-set aspic and cover with the rounds of ham. Chill an hour before unmolding.

Unmolding and serving.

One by one, dip the cups in very hot water just to loosen the aspic, run the blade of a thin knife around the inside edge if necessary, and unmold onto chilled plates or a platter.

Other Aspics:

Wine Pairing(s)

Carl Schmitt-Wagner Riesling Spatlese 'Longuicher Maximiner Herrenberg'

Monchhof-Robert Eymael Riesling Auslese

Stonehaven Chardonnay

Dr. Heidemanns-Bergweiler Riesling Spätlese 'Bernkastel alte Badstube am Doctorberg'

Forstmeister Geltz-Zilliken Riesling Auslese 'Saarburger Rausch'

Alfred Merkelbach Riesling Kabinett 'Kinheimer Rosenberg'

Carl Graff Riesling Auslese 'Erdener Pralat'

Jacob's Creek Reserve Chardonnay

Lang Trockenbeerenauslese

Reinhold Haart Riesling Auslese 'Goldtropfchen'