oeuf en gelée

barbara ender

for utata ip 168
requirements:
soap
egg
pinhole effect

Being introduced to oeuf en gelée - jellied egg, or egg in aspic - is one of the more unpleasant memories of my first stay in France when I was 15: it was bought from the charcutier for our lunch and consisted of a hard-boiled egg encased in a truncated cone of brown jelly in which floated various bits and pieces: slices of gherkin, olive, diced ham, and so on. I have always hated aspic.

Here I carved out a hollow in the soap; the bits came in handy for the Egg and blue chips photos.

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