Œufs à la Duchesse (Eggs with Pomme Duchesse and Truffle)

Ingredients

• eggs
• pomme Duchesse mixture
• butter
• egg wash
• cream
• truffle
• thickened and buttered veal gravy

Instructions

1. On the dish: butter the bottom of a dish and pipe two joined rings of pomme Duchesse mixture onto it in the shape of a figure 8, using a bag with a large fluted tube.
2. Gild with egg wash and colour in the oven.
3. Break an egg into each ring, moisten with a little cream and cook; set a slice of truffle on each yolk as the eggs leave the oven.
4. Poached or soft-boiled: prepare small pomme Duchesse bases, shaped as you like, gild them and colour in the oven.
5. Set the eggs on them and coat with thickened, buttered veal gravy.
6. Moulded: decorate the bottom of well-buttered baba moulds with a fine slice of truffle, break in the eggs and poach in a bain-marie.
7. Turn each egg out onto a small pomme Duchesse cake cut with a fluted cutter, gilded and coloured in the oven.
8. Sauce with thickened, buttered veal gravy.