Soft-Boiled Eggs Lina Munte (Cold)

Ingredients

• soft-boiled eggs (mollets)
• 1 portion Chaud-froid sauce, white (blanc)
• aspic jelly (gelée)
• truffle pearls (perles en truffe)
• jelly rings (anneaux en gelée)
• aspic jelly, chopped (gelée hachée)
• small mushrooms (petits champignons)
• truffle balls (boule en truffe)

Instructions

1. Trim the underside of the well-drained soft-boiled eggs lightly to ensure they sit level. Coat each egg completely with white Chaud-froid sauce (béchamel-based, enriched with truffle and cream) to which one-third mushroom purée has been added.
2. Glaze with aspic jelly and crown each egg with a glazed truffle pearl.
3. Place each coated egg on a fluted jelly ring (anneau en gelée). Arrange them in a circle around a small central mound of chopped aspic.
4. Surround the entire composition with a crown of small turned mushrooms (champignons renversés), each coated in Chaud-froid and garnished with a glazed truffle ball.