Egg and Vegetables in Aspic
"This classic French dish is a great addition to a buffet table! Follow our easy illustrated recipe with step-by-step instructions...."
INGREDIENTS
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500g de beef stock (or other stock of your choice)
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7 feuilles de gelatine sheets or 3g agar-agar
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2 eggs, hard-boiled or 4 eggs, poached
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150g carrots
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150g turnips
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80g green peas
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80g green beans
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