Oeufs En Gelee

• 1/2 cup (70 g) diced celery (about 1/4-inch/6-mm chunks)
• 1/2 cup (70 g) diced, peeled carrot (about 1/4-inch/6-mm chunks)
• 1/2 cup (60 g) diced onion (about 1/4-inch/6-mm chunks)
• 1 pound (455 g) lean ground beef
• 1 pound (455 g) ground turkey
• 1 bay leaf
• 2 tablespoons chopped parsley
• 1 tablespoon peppercorns
• 1 clove garlic
• 3 quarts (3 liters) ice water
• 6 sheets gelatin
• 1 teaspoon sherry vinegar
• 1/4 cup (60 ml) Madeira
• Salt
• 8 cups (2 liters) water
• 1 tablespoon salt, plus more for serving
• 6 to 8 medium eggs (or the smallest you can find), at room temperature
• Any of the following: sliced premium cooked ham; sliced fresh, flash-frozen, or jarred black truffle; shelled and peeled fresh fava beans; crabmeat chunks; lobster tail silvers; sliced Spam; sliced smoked salmon; fresh tarragon leaves; jambon persille (chopped ham and parsley tightly packed in a mustard-meat jelly); gold leaf (if youre feeling sprightly)
• Toasted country bread for serving
• Ground black pepper and flake salt for serving

1. To make the consomme, in a heavy stockpot, whisk together the celery, carrot, onion, beef, turkey, bay leaf, parsley, peppercorns, garlic, and ice water.
2. Place over low heat and stir until the consomme begins to simmer.
3. Stop stirring; the meats and vegetables will rise to the top, forming a raft.
4. Now, leave it alone (do not stir) and allow it to simmer gently for 2 hours.
5. Do not let it come to a boil.
6. To strain the consomme, line a sieve with muslin cloth or several layers of cheesecloth and place it over a large bowl.
7. Carefully create a hole in the top of the consomme.
8. Plunge a ladle through the hole, being careful not to sink the raft, and ladle the liquid through the sieve.
9. The consomme shouldnt look cloudy; rather, it should be a pristine meat tea of sorts.
10. Cover the bowl and refrigerate long enough for the fat to separate and congeal on top: overnight is a good option.
11. The next day, bloom the gelatin sheets in a bowl of cool water to cover for 5 to 10 minutes, or until they soften and swell.
12. Meanwhile, remove the consomme from the refrigerator and lift off and discard the fat.
13. Transfer 2 cups (500 ml) of the consomme to a small pot and place over high heat.
14. (Freeze the rest of the consomme for soup.
15. It will keep for up to 3 months.)
16. When the consomme starts to boil, add the vinegar and Madeira and season with salt.
17. Gently squeeze the gelatin sheets, add to the consomme, and stir for 2 or 3 minutes, or until fully dissolved.
18. Remove from the heat and keep the consomme at room temperature.
19. Place six (3 1/2-ounce/100-g) molds on a small, flat tray.
20. Pour the consomme to a depth of 1/4 inch (6 mm) into each mold.
21. Place in the fridge to set (about 20 minutes).
22. This layer is really important as it prevents the egg from poking through.
23. To prepare the eggs, in a large pot, bring the water and salt to a boil over medium-high heat.
24. Carefully add the eggs and boil for exactly 4 1/2 minutes.
25. Use a timer here, as the consistency of the eggs matters!
26. Transfer the eggs to a bowl of ice water to cover and chill for about 10 minutes.
27. Peel each egg carefully underwater; they are soft boiled and could easily break, which is why we suggest that you make two extra eggs, just in case.
28. Now for the fun part, creating your gelee (aspic).
29. You can get creative here, one rule withstanding: everything you mix with your egg has to have a somewhat soft texture.
30. For instance, adding raw carrots or celery would give you more of a 1960s jellied salad and would ruin the whole aesthetic.
31. Also, keep in mind the bottom of the mold is actually the top of the gelee.
32. That is, it is what everyone will see.
33. If you want, you can artistically arrange a black truffle slice or tiny pieces of ham, peas, or slivers of lobster in the bottom of each mold (on the set layer of jelly) before you add the egg.
34. Carefully place an egg in each mold.
35. Once the egg is in, surround it with your choice of ingredients.
36. Your consomme will come in handy for holding and suspending the pieces in place, so wield its power.
37. When you have all of your ingredients in, make the sure the mold is filled evenly, using the consomme to top it off.
38. Carefully transfer the molds back to the fridge for at least 2 hours to set before serving.
39. (They will keep for up to 2 days maximum.)
40. To unmold the aspics, pour hot water to a depth of 1 inch (2.5 cm) into a wide, shallow pan.
41. Carefully place the bottom of each mold into the water and let it sit for 30 seconds.
42. Invert the mold onto the serving plate; the aspic should slip right out.
43. If it doesnt, release the vacuum between the aspic and the mold by inserting the tip of a blade and twisting lightly.
44. Classic decorum dictates that you serve the aspics with toast, black pepper, and salt for the yolk.

celery, carrot, onion, bay leaf, parsley, peppercorns, clove garlic, water, gelatin, sherry vinegar, madeira, salt, liters, salt, eggs, crabmeat, country bread, ground black pepper

Taken from www.epicurious.com/recipes/food/views/oeufs-en-gelee-388837 (may not work)