Oeufs en Gelée

2 calf's feet, split in quarters by your butcher
1 pound veal knuckles
1/4 pound salt pork, rinsed then simmered in water for 10 minutes
3 pounds chicken bones
2 stalks celery, chopped
2 carrots, chopped
4 sprigs thyme
12 sprigs tarragon
10 peppercorns
Sea salt
6 eggs
3 slices country ham, cut 1/16-inch thick.

1. In a large stockpot, combine calf's feet, veal knuckles, salt pork and chicken bones. Cover
with water and simmer gently for 5 hours. During last 30 minutes, add celery, carrots, thyme,
6 sprigs tarragon and peppercorns. Season lightly with salt.

2. Remove bones from pot and discard. Strain liquid into a pot through a fine sieve lined with
cheesecloth. Let cool, then chill at least 4 hours. Spoon off all fat and check consistency of
broth: jelly should be firm but wobbly, strong enough to hold the egg, but not stiff. If jelly is
too soft, simmer it to concentrate it a little more. If jelly is too hard, heat it and dilute with
1/2 cup water. In each case, test by spooning out a quarter cup and chilling it for 15 minutes;
continue as above until consistency is right, season with salt and let cool to room temperature.

3. Fill a large shallow pan with water and bring to a simmer. Carefully lower eggs into water
and simmer for 5 minutes. Run eggs under cool water and peel.

4. Spoon a few tablespoons of broth into each of 6 ramekins: chill for 15 minutes. Lay a
tarragon sprig in center of each. Spoon in another few tablespoons of broth; chill again. Lower
an egg into center of each. Cover with broth. Slice ham into 1-inch strips, and lower two strips
into broth on either side of egg. Chill for at least 3 hours.

5. Thirty minutes before serving, fill a bowl with hot water and dip bottom of ramekins in for
a minute, then invert onto individual plates. Let warm until wobbly, and serve.