Scrambled Eggs Rothschild

Ingredients

• 6 cooked crayfish
• 2 tablespoons heavy cream
• 6 eggs
• asparagus tips (pointes d'asperges)
• crayfish tails (queues d'écrevisses)
• black truffles (lames de truffes)

Instructions

1. Pound the cooked crayfish very finely with a mirepoix (vegetable base of diced carrot, celery, and onion). Gradually add the heavy cream to this paste and pass through a fine sieve (étamine).
2. Beat the eggs and season them. Add the strained crayfish cream to the beaten eggs. Cook gently over low heat, stirring constantly to achieve a smooth, soft, and creamy texture.
3. Mound the scrambled eggs in a timbale (a drum-shaped mold or presentation dish). Crown the center with a neat bundle of asparagus tips. Arrange a circle of crayfish tails around the asparagus. Surround the crayfish tails with a crown of large, well-darkened truffle slices.