Eggs Capucine (Cold)

Ingredients

• Poached eggs
• 1 half-cover Chaud-froid sauce, white (sauce Chaud-froid blanche)
• 1 half-cover Truffle purée, very fine, bound with aspic
• White aspic (gelée blanche)
• Cod mousse, truffled (LR de morue truffée)

Instructions

1. Poach eggs and drain them thoroughly on a clean cloth until completely dry.
2. Cover each egg lengthwise with equal parts white Chaud-froid sauce and very fine truffle purée bound with aspic (gelée), applied so that half the egg shows the white sauce and half shows the truffle purée.
3. Glaze the entire surface with white aspic.
4. Arrange a small pyramid of cold, truffled cod mousse in the center of a round serving platter. Stand the glazed eggs upright around the pyramid.