Jellied Eggs with Tarragon
Ingredients
- 1 to 1 1/2 cups/375 ml home-made beef consomme, recipe follows
- 1 tablespoon unflavored gelatine
- 1 tablespoon Cognac
- Salt and freshly ground black pepper
- 2 eggs
- 8 fresh tarragon leaves
- 1 pound/500 g ground beef
- 1 celery stalk, diced
- 1 carrot, diced
- Green of 1 leek, diced, and rinsed
- 2 medium tomatoes, diced
- 3 egg whites
- Handful fresh parsley, leaves chopped
- 6 cups/1.5 liter fat-free homemade beef stock
- Salt and freshly ground black pepper
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