Came across this Tasting Table article praising the Oeufs en Gelée appetizer at Bar Agricole in SF:
The article caught my eye because I've been reading Julie & Julia, and Julie's experience making and eating this exotic-sounding eggs in aspic (meat stock gelatin) dish was pretty disastrous and almost made me swear off ever trying it, despite my love for most things French. But who knows, maybe I'm missing something...
