Poached eggs served in aspic, usually as a starter or as part of a buffet. To make them, a flavoured jelly (often made using veal stock) is poured into the base of a ramekin, a few herbs are added and a poached egg is placed on top. More jelly is poured on top, decorated with herbs and left to set. The herbs from the base of the ramekin become the decoration when unmoulded. Aspic is best when fat–free—use spotlessly clean utensils, and avoid touching the eggs.