Eggs Mortemar, Molded

Ingredients

• 5 eggs, scrambled
• 3 eggs, raw
• butter
• 1 truffle slice, thin and handsome
• mushroom purée
• glace de viande (meat glaze)

Instructions

1. Prepare 5 scrambled eggs, keeping them very soft and creamy, then fold in 3 raw eggs that have been beaten as for an omelette and seasoned.
2. Butter small low-sided timbale molds. Decorate the bottom of each with a thin, handsome slice of truffle. Fill the molds with the egg mixture and poach them in a water bath (bain-marie) until set.
3. Unmold each timbale onto a tartlet shell lined with mushroom purée. Arrange the timbales in a circle on a round platter.
4. Serve separately a sauceboat of melted meat glaze (glace de viande) lightened with a touch of butter.