Preparation:
heat 2-inches water in a 12-inch saute pan, over a medium flame stir in vinegar heat mixture to a shimmer, without boiling break 4 eggs into individual saucers gently slide 1 egg into the heated water lift white over yolk with a large spoon three times to completely enclose yolk quickly repeat with 3 more eggs poach for 3-4 minutes, until whites are barely set and yolks are still soft remove with a slotted spoon to a bowl of cold water repeat with remaining eggs lift eggs from chilled water and trim rough edges with scissors place onto a rack and chill for 2-3 hours remove peel from tomato, mince tomato, and reserve peel for garnish trim green portion of leek into leaves for garnish and mince 1/4 cup of white portion cut truffle slices into tiny flowers set tomato peel, leek leaves, and truffle flowers aside for garnish combine minced tomato, minced leek, gelatin, egg whites, egg shells, tarragon, and chicken broth in a saucepan, over a medium flame heat to a simmer and remove from heat when mixture begins to rise allow to rest for 15 minutes strain through dampened cheesecloth chill until very thick spoon over eggs to coat well chill to set repeat twice more dip truffle flowers and leek leaves into slightly warmed aspic arrange on top of eggs and chill to set twist tomato peel into a rose, dip into aspic, and arrange onto last egg spoon aspic over eggs and chill to set chill leftover aspic, cut into shapes, and arrange with eggs onto a platter serve slightly chilled |
