Œufs à la Rubens (Cold Chaud-Froid Eggs on Hop-Shoot Tartlets)

Ingredients

• poached eggs
• hop shoots
• salt
• pepper
• chopped parsley
• chopped chervil
• tomato purée
• melted jelly
• oil
• blond sauce Chaud-froid
• tarragon leaves
• jelly
• chopped jelly

Instructions

1. Season the blanched and cooled hop shoots with salt and freshly ground pepper.
2. Add chopped parsley and chervil, plain-cooked tomato purée, and cold melted jelly, just enough to ensure setting.
3. Mould the mixture in oiled tartlet moulds.
4. Coat the cold, well-dried poached eggs with blond sauce Chaud-froid, decorate with cut tarragon leaves, and glaze with jelly.
5. Turn out the tartlets and place an egg on each.
6. Arrange in a circle on the dish, setting a croûton of very clear jelly cut in the shape of a cockscomb between each egg.
7. Fill the middle with chopped jelly.