Eggs Muscovite (Cold)

Ingredients

• hard-boiled eggs
• 3 anchovy fillets
• 1 truffle
• caviar
• artichoke bottoms
• aspic jelly

Instructions

1. Lightly trim hard-boiled eggs on both ends. Encircle the egg at top and bottom with three thin strips of anchovy fillets. Place a small point of truffle at the center height to simulate a barrel bung—the egg itself represents the barrel.
2. Using a column tube (tube à colonne), hollow out the egg. Fill the cavity with caviar, mounding it in a point that rises from the edges.
3. Nest each egg in a blanched artichoke bottom. Surround with a border of chopped aspic jelly.