FOOD ENCYCLOPEDIA

Oeuf en gelée

An egg that's poached and chilled in aspic. A small oval, tin "oeuf en gelée" mold (found in kitchenware shops) is typically used for this dish.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.