453—Moulded Eggs à la Mortemart

Scramble five eggs, keeping them soft, and add thereto three raw, beaten eggs. Butter some shallow, timbale moulds; garnish their bottoms with a fine slice of truffle, and fill them with the preparation of eggs. Poach in a bain-marie.

Turn out each mould on a tartlet-crust, garnished with mushroom purée à la crème (No. 2079, Purée de Champignons), and arrange in a circle on a round dish. Send a sauceboat containing some melted and buttered meat-glaze to the table with the eggs.