Eggs Alexandra (Cold)

Ingredients

• poached eggs
• Chaud-froid sauce (white)
• 1 slice of truffle
• white aspic (gelée blanche)
• oval tartlet shells
• lobster mousse
• caviar
• chopped aspic

Instructions

1. Prepare cold poached eggs: blot them well and trim neatly. Coat each egg evenly with white Chaud-froid sauce (a silky emulsified coating used in classical French cuisine), taking care to cover all surfaces. Crown the top of each coated egg with a single fluted slice of truffle, centered. Glaze the entire surface by brushing or spooning cold melted white aspic over each egg. Trim away any excess sauce that pools around the base. Prepare oval tartlet shells from puff-pastry trimmings, bake them blind (empty), and fill each with lobster mousse that has been made ahead. Arrange the coated eggs in the centers of the mousse-filled tartlets. Encircle each egg with a thin border of caviar. Finally, arrange all assembled tartlets in a crown formation on the serving platter, heaping chopped aspic in the center.