538—Cold Eggs, Rubens

Season some cooked young shoots of hops with salt and freshly-ground pepper; add thereto some chopped parsley and chervil, and a purée of plainly-cooked tomatoes combined with just sufficient jelly to ensure the cohesion of the hops. Mould in oiled tartlet-moulds.

Coat some well-dried, cold, poached eggs with white chaud-froid sauce; garnish with pieces of tarragon leaves, and glaze with jelly.

Turn out the tartlet-moulds; set an egg on each of the mouldings, and arrange them in a circle on a dish, placing between each egg a piece of very clear jelly, cut to the shape of a cock’s comb.

Garnish the centre of the dish with chopped jelly.