531—Cold Eggs Colinette

Let a thin coat of white jelly set upon the bottom and sides of some small, oval moulds. Garnish the latter with some small dice, consisting of white of egg and truffles, placing them so as to simulate a draught-board; now insert a very small, cold, poached egg into each mould, and fill up with a melted jelly.

Garnish the centre of a dish with a “Rachel” salad, encircled by a ring of sliced, cold potatoes, cooked in water, and place the eggs, removed from their moulds, all round. Border the dish with indented crescents of white jelly.