537—Cold Eggs à la Reine

Prepare some soft-boiled eggs, and leave them to cool. Take as many cottage brioches as there are eggs; trim them to the level of the fluting, and remove the crumb from the inside, so as to form little No. 2393, Croûtes et Croustades of them. Garnish the bottom and the sides of these No. 2393, Croûtes et Croustades with a fine mince of white chicken-meat, thickened with mayonnaise, and season moderately with cayenne. Place a shelled, soft-boiled egg in each No. 2393, Croûtes et Croustades; coat thinly with mayonnaise slightly thickened by means of a jelly; lay a fine piece of truffle on each egg, and, when the sauce has set, glaze with jelly, using a fine brush for the purpose.

Dish up on a napkin.