500 ml/18 fl oz prepared gelatine 2 tablespoons white wine vinegar 4 eggs 4 slices cooked ham
4 canned anchovy fillets in oil , drained 1 tablespoon capers, drained and rinsed 4 Cornichons or gherkins, thinly sliced salt


1.Dissolve the gelatine in 500ml/18 fl oz water according to the packet instructions and leave to cool, but do not chill.
2.Bring a pan of salted water to the boil, add the vinegar and poach the eggs for 3-4 minutes. Remove with a slotted spoon and leave to cool.
3.Put each egg in the middle of a slice of ham and roll up. Arrange them on a slightly concave serving dish and garnish with the anchovy fillets , capers and cornichons or gherkins.
4. Spoon the gelatine over the eggs so that it covers the surface and chill in therefrigerator for 3 hours until set.

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