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Method:
Boil the eggs for 5 minutes, then plunge
immediately in cold water to prevent further cooking. Meanwhile, put
the stock, bay leaf and gelatin in a pan. Stir until the gelatin
dissolves, then bring just to the boil. Remove from the heat and leave
to infuse for 15 minutes. Discard the bay leaf. Pour a thin layer of
the stock into four lightly oiled ramekin dishes (custard cups). Chill
until set. Cut each olive into four slices and arrange around the edge
of the jelly in each dish. Make several slices in the gherkins,
cutting from the tip but not right through the stalk end, and open out
to form a fan. Lay this in the center of each dish. Shell the eggs and
lay one in each dish. Pour the remaining stock over and chill until
set. Turn each one out on to a bed of shredded lettuce and garnish
each with a twist of cucumber and a small parsley sprig.
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