Eggs à la Sévigné

Ingredients

• eggs
• thin croutons
• braised lettuce
• velouté (poultry essence sauce)
• truffle
• butter

Instructions

1. Prepare thin croutons and fry them in butter until golden. Stuff each crouton with a fine mixture of braised lettuce.
2. Poach or soft-boil the eggs to your preference. Prepare a velouté with poultry essence (velouté à l'essence de volaille), and coat each egg generously with this sauce.
3. Decorate the top of each egg with a ring of truffle. Arrange the eggs on the prepared croutons and serve.