Œufs du Carême (Lenten Eggs)

Ingredients

• 125 grammes artichoke bottoms
• butter
• 6 hard-boiled eggs
• 100 grammes truffle slices
• 5 décilitres sauce Nantua
• 1 low timbale crust
• fine truffle slices
• eggs (for the cold preparation)
• oval tartlet crusts
• flaked salmon
• sauce Mayonnaise
• truffle rounds
• caviar

Instructions

1. Hard-boiled: cut 125 grammes of artichoke bottoms into escalopes and stew them in butter.
2. Cut 6 hard-boiled eggs into rounds, and have ready 100 grammes of truffle slices and 5 décilitres of sauce Nantua.
3. Fill a low timbale crust, baked blind, with alternating layers of egg, artichoke bottoms, truffle and sauce.
4. Finish with a layer of sauce and arrange a crown of fine truffle slices on top.
5. Cold: cook eggs sur le plat and let them cool.
6. Cut them out with an oval cutter and place a round of truffle on each yolk.
7. Fill oval tartlet crusts with flaked salmon bound with sauce Mayonnaise and set the eggs on top.
8. Pipe a cord of caviar from a paper cone around the white.