Œufs à la Dreux (Cold Moulded Eggs en Belle-vue with Asparagus)

Ingredients

• very small poached eggs
• white jelly (aspic)
• green asparagus tips
• truffle
• small toasts

Instructions

1. Put very small poached eggs into dariole moulds and fill up with white jelly.
2. Let set, then turn out.
3. Line baba moulds with jelly, setting green asparagus tips head downwards around them and a fine slice of truffle in the bottom.
4. Place the moulded eggs inside en Belle-vue and fill up with jelly.
5. Turn out each onto a small toast and arrange in a crown.
6. Garnish the middle with chopped white jelly.