Eggs Colinette (Cold)

Ingredients

• white aspic (gelée blanche)
• truffle
• egg white
• poached egg (œuf poché)
• Rachel salad (salade Rachel)
• potatoes
• truffle
• scalloped croissants (croissants dentelés)

Instructions

1. Line oval molds with white aspic (gelée blanche).
2. Decorate the inside of each mold in a checkerboard pattern using truffle and poached egg white.
3. Place a small poached egg in the center of each mold.
4. Fill each mold to the top with aspic.
5. Unmold at service.
6. Arrange the unmolded eggs in a crown on a bed of Rachel salad (salade Rachel).
7. Surround with a turban of water-boiled potato rounds alternating with truffle blades trimmed with a round cutter.
8. Border the platter with scalloped croissants set in clear, limpid white aspic.