434—Hard-boiled Eggs Carême

Have ready beforehand a timbale crust (No. 2394, Timbale Crust), somewhat shallow.

For six hard-boiled eggs, slice four artichoke-bottoms of medium size, and stew them in butter; cut some truffles into slices, allowing four slices to each egg, and cut up the eggs into discs about one-half inch thick. Prepare also in advance one-half pint of Nantua sauce.

Garnish the crust with alternate layers of sliced artichoke-bottoms, egg-discs, and sliced truffles. Finish with a coating of sauce and a ring of sliced truffles.

Dish up the crust on a napkin.