Vol-au-Vent of Eggs

Ingredients

• 6 hard-boiled eggs
• 100 grams white mushrooms, cooked
• 100 grams truffle slices, cooked in Madeira wine
• 3 decilitres béchamel sauce (mother sauce)
• 1 décilitre cream
• 1 vol-au-vent pastry shell

Instructions

1. Prepare a filling composed of hard-boiled eggs cut into slices, cooked white mushrooms sliced thin, and truffle slices that have been cooked in Madeira wine.
2. Reduce the béchamel sauce with the cooking liquid from the truffles, then add the cream.
3. Fill the vol-au-vent pastry shell by alternating layers of eggs, mushrooms, and truffles with layers of the sauce. Top with a final layer of sauce and finish with a crown of truffle slices.