Low Carbohydrate Recipes
	EGGS IN ASPIC 4 eggs, poached and cooled (reserve and crush 2 shells) 4 cups strong chicken broth, room temperature 1 tsp. dried tarragon leaves 2 tsp. lemon juice 2 tbs. dry vermouth 1 egg white 2 envelopes unflavoured gelatin 4 stuffed olives for decoration 6 thin slices ham, cut into ovals 1. Add tarragon, lemon juice, and wine to chicken broth. Beat in egg white and crushed egg shells. Bring to a boil, and strain through a clean, wet, finely woven cotton cloth or several layers of cheese-cloth which have been rinsed in hot water. 2. Remove 1/2 cup broth, cool quickly. Dissolve gelatin in it. 3. Stir remaining hot broth into gelatin mixture. Heat until gelatin is completely dissolved. Chill until syrupy but still liquid. 4. Slice olives. Spoon a thin layer of gelatin mixture into bottom of four 1-cup moulds. Chill until firm. Arrange stuffed olive slices into desired pattern, and cover with another layer of gelatin mixture. Chill until firm. 5. Trim poached eggs with round pastry cutter or paring knife. Place one egg in each mould, and cover with layer of chilled, syrupy gelatin mixture, until not quite full. Place a slice of ham on each mould, and cover with a layer of remaining aspic. Chill several hours, or until quite firm. 6. Unmould on to serving dish. Garnish as desired (watercress, capers, and/or mayonnaise go well atop these).