Œufs Colinette (Cold Poached Eggs in Aspic with Salade Rachel)

Ingredients

• very small poached eggs
• white aspic
• truffle
• poached egg white
• salade Rachel
• potatoes cooked in water
• truffle slices

Instructions

1. Line oval moulds with white aspic.
2. Decorate them chequerwise with truffle and poached egg white.
3. Place a very small poached egg in the middle of each mould, fill up with aspic and let set.
4. Turn out at the moment of serving and arrange the eggs in a crown around a salade Rachel.
5. Frame the salad with a turban of rounds of potato cooked in water and slices of truffle trimmed with a cutter.
6. Border the dish with notched crescents of very clear white aspic.