Egg Pate with Aspic
By Executive Chef Josh
Syrah Restaurant, Santa Rosa, CA
2 sheets of Gelatin
1 cup Veal or Chicken Consomme
1 Pastry or Pate Mold
1 cup of Truffled Egg Mix
the sheet gelatin in cold water. When soft, transfer gelatin
to warm consomme. Stir. Set in ice bath. Continue to stir
until it starts to thicken. Pour into the mold, just a
little, until it fills about one fourth of the mold. Place
in refrigerator until cool.
Add truffled egg mix to rest of the mold.
Place back in refrigerator for about a half an hour.
When ready to use, place in warm water
to loosen, flip it over, remove.