Jelly Eggs and Aspics

A classic and refined catering solution, combining the indulgence of a melt-in-the-mouth centre with the freshness of a traditional jelly. Product description: L'Atelier Traiteur's poached egg with ham in jelly is a French charcuterie speciality that plays on contrasting textures. Each 90g aspic contains a poached egg with a creamy texture, wrapped in a slice of standard cooked ham of French origin. The whole is set in a clear, delicately flavoured jelly (45%), enhanced with hints of tomato and parsley for a colourful and appetising presentation. Le Delas has selected this 12-portion pack for its consistency and convenience, offering professionals a ready-to-serve starter that is light (only 80 kcal per 100 g) and visually appealing. Culinary uses, preparation and storage: This ‘ready-to-serve' product is designed to optimise your set-up for events or in-store sales: ► Catering & Buffets: An excellent choice for cold buffets at ceremonies or lunchtime cocktail receptions. Its individual presentation ensures precise control over portion costs. ► In-store sales: Its individual cup format is perfectly suited to takeaway sales in delicatessens and caterers. ► Preparation: For flawless removal from the mould, follow the chefs' advice: run the tip of a knife around the inside edge of the mould and apply gentle pressure to the aspic to create a vacuum. ► Serving: Serve well chilled on a bed of mixed salad leaves or lamb's lettuce, accompanied by a light rémoulade sauce or chive-flavoured whipped cream. ► Storage: A fresh product to be stored between 0°C and +4°C. Consume promptly after opening to preserve the organoleptic qualities of the egg and jelly.

A ready-to-slice catering solution offering visual consistency and a perfect presentation This traditional charcuterie product showcases generous fillets of French chicken combined with a crunchy medley of baby vegetables (carrots, green beans, peas) set in a delicate, fragrant jelly. Its clean cut and harmonious colours provide excellent visual appeal, essential for display cases or buffet presentations. It is for this consistency in production and its perfect suitability for catering requirements that this product has been selected by Le Delas to support professionals in their cold preparations. Professional uses, preparation and storage: ► Catering and restaurant applications: Ideal for building classic brasserie starters, garnishing high-quality meal platters or creating large-scale cold buffets, this terrine is best served in neat slices, traditionally accompanied by a technical mayonnaise or a tangy condiment. ► Visual appeal: The even distribution of the poultry textures and the vibrant colours of the vegetables allow for neat, geometric plating that enhances the appeal of artisan butchers' and caterers' display cases. ► Preparation: To ensure optimal slicing without fraying the poultry fibres or compromising the firmness of the jelly, it is recommended to slice the terrine whilst it is still firm, immediately upon removal from the positive-temperature refrigeration unit, using a professional slicer or a perfectly sharpened paring knife. ► Storage: This fresh product must be kept chilled between 0 and 4°C to preserve its organoleptic qualities, and should be consumed promptly and continuously once the original airtight packaging has been opened.