530—Cold Eggs Colbert

Garnish some small, oval moulds in No. 1220, Chartreuse de Ris de Veau, i.e., like a draught-board. Put a small, cold, poached egg into each mould, fill up with melted, white jelly, and leave to set. Garnish the centre of a dish with a heaped vegetable salad; arrange the eggs taken from their moulds around this, and surround with a little chopped jelly.