Prep
25 minCook
3 hrLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 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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