Œufs à la Poulette (Hard-Boiled Eggs in Sauce Poulette with Mushrooms)

Ingredients

• 6 hard-boiled eggs
• 125 grammes cooked mushrooms
• 2 and a half decilitres sauce Poulette
• chopped parsley

Instructions

1. Cut the hard-boiled eggs into rounds.
2. Mix the eggs and the sliced cooked mushrooms into the sauce Poulette.
3. Arrange in a timbale and sprinkle lightly with chopped parsley.