Œufs à la Périgourdine (Eggs with Truffle and Sauce Périgueux)

Ingredients

• eggs
• butter (10 grammes
• truffle essence (1 teaspoonful)
• truffles
• sauce Demi-glace
• sauce Périgueux
• chopped truffle
• chicken forcemeat
• glace de viande

Instructions

1. (Sur le plat) Put 10 grammes of butter and 1 teaspoonful of truffle essence in the bottom of the dish.
2. Break the eggs on top and cook them as usual.
3. Set a small bouquet of diced truffle on each side of the yolks and surround with a ribbon of thick sauce Demi-glace let down with truffle essence.
4. (Pochés ou Mollets) Set each egg on a wide, thick slice of truffle and coat with sauce Périgueux.
5. (Moulés) Butter shell-type Madeleine moulds generously and sprinkle them with chopped truffle.
6. Break an egg into each and poach.
7. Turn each egg out onto a slice of truffle cut to the shape of the mould and coat with sauce Demi-glace flavoured with truffle essence.
8. (En cocotte) Line the bottom and sides of the cocottes with a layer of chicken forcemeat generously mixed with chopped truffle.
9. Break the eggs in and poach them.
10. Surround the yolks with a ribbon of glace de viande and set a slice of truffle on each.