|
|
|
- 200 GRAM HAM, in cubes
- 3 LEAVES GELATIN, soaked
- 1 EGG WHITE, beaten till fluffy
- 1/2 CUP RED WINE
- 1/2 CUP BEEF STOCK
- 1 CUP CREAM, whipped
- 4 TBSP BRANDY
- 1/2 TSP CAYENNE PEPPER
|
Cut the eggs in two
halves, take out the yolks and puree them. Mix well with the butter,
mayonnaise, curry and paprika powder. Put the mixture in the fridge
for two hours. Cut a little piece from the bottom of the egg whites,
so they stand up better. Put the egg yolk mixture into a piping bag
and fill the egg halves. Decorate with a caper or a piece of olive or
dust with paprika powder. For some color variation, add tomato puree
or pesto.
The Worldcook website
has another recipe for stuffed eggs
(from Russia).
|
Put the ham and wine
in the food processor and process until very smooth. Heat a little stock
and dissolve the gelatin, stir it into the ham mixture, as well as the
cream, the rest of the stock, the brandy and cayenne pepper. Finally,
carefully stir in the egg white. Put the mixture in a small bowl and
refrigerate for at least 4 hours. For serving, use two spoons to take
out nice egg shaped forms, dust with a little cayenne pepper. Serve
with toast or French bread.
On 11 October 1963 the
famous French singer Edith Piaf
(born 19 December
1915) died. Her real name was Edit Gassion; she was one on France's
greatest stars. Click on culinary calendar for more
links between cooking and worldwide history.
|
