Œufs à la Ravigote (Cold Poached Eggs Moulded in Jelly)

Ingredients

• poached or soft-boiled eggs
• aspic jelly
• gherkins
• tarragon leaves
• capers
• sauce Rémoulade
• white jelly

Instructions

1. Line moulds shaped like lengthwise egg halves with jelly.
2. Decorate them with cut details of gherkins, tarragon leaves and capers.
3. Add jelly to the sauce Rémoulade and, while it is still quite liquid, pour a spoonful into each mould.
4. Set a poached or soft-boiled egg into the sauce so that it rises and the sauce envelops the egg entirely.
5. Let it set.
6. Turn out at the last moment onto fluted oval croûtons of white jelly.