528—Cold Eggs Capucine

Carefully dry some cold, poached eggs, and half-coat them lengthwise with a white chaud-froid sauce; complete the coating on the other side with a smooth purée of truffles, thickened with jelly. Leave these two coats to set, placing the eggs in the cool or on ice for that purpose.

Garnish the centre of a round dish with a small pyramid of cold, truffled No. 1027, Brandade de Morue of morue, and set the eggs round the latter.