Œufs Rosita (Cold Poached Eggs in Chaud-Froid with Sole and Lobster Coral)

Ingredients

• poached eggs
• white sauce Chaud-froid
• purée of sole fillets
• lobster coral
• truffle
• jelly
• chopped white jelly
• tomatoes the size of a walnut
• tuna in oil

Instructions

1. Add purée of sole fillets and lobster coral to white sauce Chaud-froid.
2. Coat fine poached eggs with the sauce.
3. Decorate them in scales with crescents of truffle of graduated sizes, and glaze with jelly.
4. Press and marinate the walnut-sized tomatoes and stuff them with a hash of tuna in oil.
5. Arrange the eggs in a circle on a base of chopped white jelly and surround them with a chain of the stuffed tomatoes.