Vol-au-Vent d'Œufs (Vol-au-Vent of Hard-Boiled Eggs, Mushrooms and Truffles)

Ingredients

• 6 hard-boiled eggs
• 100 grammes cooked mushrooms
• 100 grammes truffle slices
• 3 décilitres sauce Béchamel
• truffle cooking liquor
• 1 décilitre cream
• Vol-au-Vent crust

Instructions

1. Cut 6 hard-boiled eggs into rounds.
2. Reduce 3 décilitres of sauce Béchamel with the truffle cooking liquor and 1 décilitre of cream.
3. Dress in a Vol-au-Vent crust, alternating the eggs, the 100 grammes of escaloped mushrooms and the 100 grammes of truffle slices with layers of the sauce.
4. Finish with a layer of sauce and a crown of truffle slices.