Œufs Lina Munte (Cold Eggs in White Chaud-froid with Mushroom Purée)

Ingredients

• Soft-boiled eggs
• White sauce Chaud-froid
• Mushroom purée
• Jelly
• Truffles
• Small mushrooms

Instructions

1. Sponge the soft-boiled eggs well and trim the underside slightly so that they stand steady.
2. Add a third of mushroom purée to the white sauce Chaud-froid and coat the eggs with it.
3. Glaze with jelly and set a glazed pearl of truffle on each egg.
4. Place each egg on a fluted ring of jelly and arrange the eggs around a small mound of chopped jelly.
5. Chaud-froid the small mushrooms, turn them upside down and garnish each with a small glazed ball of truffle.
6. Surround the eggs with a crown of these mushrooms.