Poached eggs in aspic and chicken liver in aspic

Put chicken carcasses and parts, beef and veal bones in a large saucepan with cold water to cover by two inches; bring to a simmer over medium heat.

Separately, cover about one pound of veal knuckle bones with cold water and boil five minutes.

Skim the scum from the simmering stock until it stops accumulating.

Add two peeled carrots, two celery stalks and a whole onion; tie bay leaf, six parsley sprigs, unpeeled garlic, cloves and thyme in cheesecloth and add with two teaspoons of salt.

Add the veal knuckles to the stock, top up with boiling water, keep skimming.

Cover partially and keep at a quiet simmer four to five hours.

Strain the stock; refrigerate uncovered overnight.

Scrape off the hardened layer of fat and degrease thoroughly; about two pints (950 ml) of stock. Over-salt, since salt loses flavour in a cold dish.

In a clean bowl beat half a pint of the stock with two egg whites.

Bring the rest of the stock to a boil; pour it in a thin stream into the egg-white mixture, return to the saucepan over moderate heat and whisk slowly and continually.

As soon as it simmers stop stirring; move the pan so one edge barely bubbles, five minutes, then rotate a quarter turn every five minutes for a full turn.

Line a clean colander with four layers of damp cheesecloth; ladle the stock and egg whites in gently, disturbing the whites as little as possible; after five minutes remove the colander.

Stir in one-eighth pint (60 ml) of Marsala.

Poach the egg: two inches of water and a tablespoon of vinegar brought to a simmer; drop in the egg, wrap the white around the yolk, four minutes.

Trim any blackish or greenish spots from the chicken liver and dry it in a paper towel.

Drop tarragon leaves into boiling water for 30 seconds, then refresh in cold water and chill.

Pour one-eighth inch of clarified stock into each mold and refrigerate 10 minutes to set.

Heat butter and oil; when the foam subsides add the liver, cook and stir two minutes to brown lightly, then add the shallot.

Drain the cooking liquid; season the liver with salt and pepper, add a splash of Marsala, cover and cook on a slow simmer eight minutes.

Remove the liver; boil the cooking juices rapidly down to a syrupy consistency, return the liver to coat, set aside and chill.

The stock had not set after a night in the fridge; whisk gelatin powder into the cold, clarified stock (about a cup and a half), warm it until hot, then cool.

Pour about a quarter inch of the gelled stock into each mold; refrigerate until firm.

Lay two tarragon leaves in a cross on the set layer, seal with a little aspic and chill until firm.

Add the poached egg, least attractive side up, and cover with jelly; put the liver into the second mold and fill with aspic. Refrigerate until set.

Make a bed of lettuce on each plate. Dip each mold into hot water three to four seconds, invert onto the plate and give the base a sharp knock to release.