Lapwing Eggs à la Gabrielle (Cold)

Ingredients

• lapwing eggs
• jelly
• lobster or spiny-lobster eggs
• tartlet crusts
• purée of sole fillets with cream

Instructions

1. Line dariole moulds with jelly and scatter separated lobster or spiny-lobster eggs inside them.
2. Place a cold, soft-cooked lapwing egg in each mould, point downwards.
3. Finish filling with jelly and let it set.
4. Unmould each egg onto a tartlet crust.
5. Pipe a ribbon of purée of sole fillets with cream around the base, using a bag fitted with a small fluted nozzle.