Œufs à la Mortemar (Moulded Scrambled Eggs with Truffle and Mushroom Purée)

Ingredients

• eggs for scrambling (5)
• raw eggs
• butter
• truffle
• tartlet crusts
• mushroom purée
• glace de viande

Instructions

1. Prepare scrambled eggs with 5 eggs, keeping them very soft.
2. Add 3 raw eggs beaten as for an omelette and seasoned.
3. Butter small low timbale moulds and set a fine slice of truffle in the bottom of each.
4. Fill the moulds with the mixture and poach in a bain-marie.
5. Turn each timbale out onto a tartlet crust filled with mushroom purée and arrange them in a circle on a round dish.
6. Serve separately a sauceboat of melted glace de viande lightly finished with butter.