Cold Eggs Polignac

Ingredients

Equipment Needed

• •Four smooth 5-fluid-ounce (150 ml) metal dariole moulds
• •Smaller moulds required by the Eggs à la Polignac preparation under “Moulded Eggs”
• •8-inch (20 cm) shallow dish for the coloured jelly
• •Fine-mesh sieve and dampened muslin
• •Small saucepan
• •Chilled oval serving platter

Instructions

1. 1

   Cool the Polignac eggs

   Prepare four eggs à la Polignac as explained under “Moulded Eggs.” Let them lose their surface heat, then refrigerate until completely cold and firm enough to handle, about 1 hour. Turn them carefully from their cooking moulds and keep them covered in the cold. A warm centre will loosen the surrounding aspic, so don't hurry this cooling.

   The underlying Polignac preparation remains whole here, exactly as in the book. This entry begins once those moulded eggs have been cooked and cooled.
2. 2

   Build the white aspic

   Pour 1 cup (240 ml / 240 g) of the cold stock into a bowl and sprinkle the gelatin evenly over it. Leave it undisturbed for 10 minutes, until every granule has swollen. Heat the remaining 2 cups (470 ml / 470 g) of stock just until it begins to quiver, then remove it from the heat and stir in the bloomed gelatin until perfectly dissolved. Don't boil it. If you see gelatin threads or small lumps, warm the mixture again over the lowest heat and strain it; ça se rattrape.

   Taste a chilled spoonful before moulding. Cold quiets seasoning, so the stock should taste a shade more assertive than a broth served warm, but never aggressively salty.
3. 3

   Tint the border jelly

   Strain the dissolved aspic through a dampened fine cloth or a very fine sieve without pressing. Pour 1¼ cups (300 ml / 300 g) into a shallow dish. Dilute the red colouring in the cold water, then add it to this portion a drop at a time until the aspic carries only the faintest rose blush. The source asks for faintly coloured jelly, not ruby jelly. Refrigerate until firm, about 1½ hours.

4. 4

   Set the clear bases

   Rinse four smooth 5-fluid-ounce (150 ml) dariole moulds with cold water and shake them dry without wiping. Measure ½ tablespoon, which is 1½ teaspoons (7.5 ml / 7.5 g), of the remaining white aspic into each mould, exactly preserving the book's first layer. Refrigerate for 8 to 10 minutes, until the aspic is firm enough to support an egg but still slightly tacky.

5. 5

   Encase the eggs

   Cool the remaining white aspic over a bowl of ice until it pours like thin syrup. Place one cold egg à la Polignac in the centre of each larger mould, then pour the aspic slowly down the inside wall so it fills the space without striking the egg. Fill each mould to cover the egg completely. If an egg floats or the aspic clouds around it, the jelly is too warm and thin: lift out the egg, chill the aspic a few minutes longer, and begin again. Nothing is lost.

6. 6

   Chill until firm

   Cover the filled moulds without touching their surfaces and refrigerate for at least 3 hours, preferably 4, until the aspic is firm all the way through. Don't freeze them. Frozen aspic releases water as it thaws and loses the clear, close texture this dish requires.

7. 7

   Dice and unmould

   Cut the faintly coloured jelly into neat ¼-inch (6 mm) dice with a thin knife dipped in hot water and wiped dry. Press a warm, damp towel around one mould for 3 to 5 seconds, loosen the upper rim with a fingertip, and invert it onto a chilled platter. Repeat with the others. If one refuses to release, warm the mould for another 2 seconds; if its surface begins to soften, return it to the refrigerator and let it reset. Arrange the rose jelly dice as a generous border around the mouldings and serve at once. À table!

Chef Tips

• •White stock means stock made without browning the bones or vegetables. It should be clear and pale gold, not milky. A dark roasted stock may taste splendid, but it gives the wrong jelly here.
• •Choose outer moulds only a little larger than the moulds used for the Polignac eggs. You want a fine, even jacket of aspic around each egg, not a great wobbling dome with something lost inside it.
• •Powdered gelatin varies slightly by brand. This quantity gives a firm aspic suitable for clean unmoulding and dice; weigh it if you can, because a spoon packed carelessly can make rubber of the jelly.
• •If the underlying moulded eggs retain soft yolks, use pasteurised eggs when serving pregnant guests, older guests, small children, or anyone with reduced immunity.
• •Serve with a dry, mineral white wine and nothing fussy alongside. The clear jelly, the centred egg, and its pink border have already done the decorating.

Advance Preparation

• •Prepare and chill the eggs à la Polignac a day ahead, keeping them covered so their surfaces don't dry. They must be completely cold before the second moulding.
• •The coloured jelly may be set and diced a day ahead. Store the dice covered in a shallow container so their edges remain distinct.
• •The finished moulds may be assembled up to 24 hours before serving. Keep them covered and refrigerated, then unmould onto the chilled platter shortly before the guests sit down.
• •Keep the finished eggs refrigerated until service and don't leave them at room temperature for more than 2 hours.

Frequently Asked Questions

Nutrition Information

1 serving (about 230g)