Œufs à la Nantua (Eggs with Crayfish Tails and Sauce Nantua)

Ingredients

• eggs
• crayfish tails
• truffle
• sauce Nantua
• tartlet crusts
• small stuffed crayfish shells (2
• sauce Mayonnaise
• crayfish carcasses and trimmings
• jelly
• artichoke bottoms

Instructions

1. (Sur le plat) Spread a spoonful of salpicon of crayfish tails over the bottom of the dish, break the eggs on top and cook them.
2. After cooking, surround each yolk with 3 fine crayfish tails and set a slice of truffle on top.
3. Border the dish with a ribbon of sauce Nantua; if wished, add 2 small stuffed crayfish shells to the garnish.
4. (Pochés ou Mollets) Fill tartlet crusts with a salpicon of crayfish tails bound with sauce Nantua.
5. Coat the eggs with sauce Nantua, decorate each with a cross of 2 crayfish tails cut lengthwise, and set them on the filled crusts.
6. (Froids) Shape and hollow the eggs into little barrels as for Œufs à la Moscovite.
7. Fill them with a salpicon of crayfish tails bound with sauce Mayonnaise mixed with the purée of the crayfish carcasses and trimmings passed through a tammy, mounding it into a dome above the rims.
8. Decorate each egg with four half crayfish tails and 4 truffle lozenges, and coat several times with jelly.
9. Set the eggs on artichoke bottoms garnished with the same crayfish Mayonnaise.