Œufs des Viveurs (Cold Soft-Boiled Eggs with Lobster Sauce and Potato Salad)

Ingredients

• soft-boiled eggs
• sauce de Homard à l'Américaine
• aspic jelly
• Salade de pommes de terre à la Parisienne
• spiny lobster
• Mayonnaise collée
• potato
• beetroot

Instructions

1. Cook the eggs mollets for 7 minutes and trim their undersides flat.
2. Coat the eggs with sauce de Homard à l'Américaine bound with aspic jelly.
3. Glaze escalopes of spiny lobster with Mayonnaise collée.
4. Dress the eggs around a Salade de pommes de terre à la Parisienne, setting each egg on an escalope of spiny lobster.
5. Surround the eggs with a turban of rounds of potato alternating with rounds of well-reddened marinated beetroot.