Œufs de Vanneau à la Christiana (Lapwing's Eggs à la Christiana)

Ingredients

• Lapwing's eggs
• Appareil à pomme duchesse
• Egg wash
• Sauce Demi-glace with the addition of a quarter of foie gras purée
• Chopped truffle

Instructions

1. Cook the lapwing's eggs hard, as directed under the Cooking of Lapwing's Eggs, and shell them.
2. In advance, pipe small nests of appareil à pomme duchesse with a large fluted tube, gild them and colour them well in the oven.
3. Dish the nests in a crown.
4. Place a lapwing's egg upright in each nest.
5. Coat the egg with sauce Demi-glace to which a quarter of foie gras purée has been added, leaving the nests absolutely intact.
6. Sprinkle with chopped truffle.