Eggs Frou-frou (Cold)

Ingredients

• very small poached eggs
• Chaud-froid sauce (cream-based)
• 1 third fine purée of hard-boiled egg yolks
• black truffle
• black truffle, chopped
• aspic (meat jelly), melted and nearly cold
• small peas
• asparagus tips
• green beans, in small dice or diamonds
• a little Mayonnaise sauce
• aspic, chopped
• croutons of clear white aspic

Instructions

1. Prepare very small poached eggs, neatly trimmed. Coat each egg evenly with Chaud-froid sauce (cream-based), to which you have added one-third its volume of fine purée made from hard-boiled egg yolks.
2. Decorate the top of each egg with a scalloped ring of black truffle, and encircle its base with a neat, fine line of chopped black truffle.
3. Glaze the decorated eggs with nearly-cold melted aspic (meat jelly) and keep them chilled on ice.
4. Prepare a salad of small peas, asparagus tips, and green beans cut into small dice or diamond shapes. Bind this vegetable mixture lightly with Mayonnaise sauce that has been thickened with aspic.
5. Mould this salad in a domed mould (oiled) or dress it in a pyramid shape on the centre of a round serving plate. Surround the salad with a ribbon of chopped aspic. Arrange the decorated eggs in a crown around this ribbon, leaning them gently against the aspic border. Finally, edge the entire plate with croutons of clear white aspic.