535—Cold Eggs à la Nantua

Prepare some hard-boiled eggs to resemble little barrels, after the manner described above. For every six eggs keep ready and cold eighteen crayfish cooked à la Bordelaise. Shell the tails, put two aside for each egg, and cut the remainder into dice; finely pound the bodies and remains, add thereto three tablespoonfuls of thick cream, and rub through tammy. Add to this cullis one tablespoonful of thick mayonnaise.

Bind the crayfish tails, cut into dice, with a few tablespoonfuls of this sauce, and garnish the eggs, emptied by the method indicated above, with the preparation of dice, making it stand out of the eggs in the shape of a small dome. Garnish each dome with a rosette composed of four halved crayfish tails and four truffle lozenges.

Glaze well with jelly; set the eggs upon artichoke-bottoms garnished with a mayonnaise with crayfish cullis, and arrange in a circle on a dish.