Œufs Frou-frou (Cold Chaud-froid Eggs with Vegetable Salad)

Ingredients

• very small poached eggs
• sauce Chaud-froid crème
• hard-boiled egg yolks
• truffle
• jelly (aspic)
• green peas
• asparagus tips
• French beans
• sauce Mayonnaise set with jelly

Instructions

1. Trim very small poached eggs well.
2. Add a third of fine hard-boiled-yolk purée to sauce Chaud-froid crème and coat the eggs with it.
3. Decorate the top of each egg with a serrated ring of good black truffle and run a small, very regular line of chopped truffle round the base.
4. Glaze with melted jelly almost cold and keep on ice.
5. Make a salad of green peas, asparagus tips and French beans cut in small dice or lozenges, bound with a little mayonnaise set with jelly.
6. Mould the salad in an oiled dome mould, or heap it in a pyramid in the middle of a round dish.
7. Surround it with a ring of chopped jelly and lean the eggs against it in a crown.
8. Border the dish with croûtons of very clear white jelly.