457—Princess Moulded Eggs

Butter some narrow and deep dariole-moulds; garnish their bottoms with a slice of very black truffle, and their sides with a very thin coating of chicken forcemeat.

Make a preparation of scrambled eggs, asparagus-heads, and truffles cut into dice, keeping them very soft, and add thereto raw, beaten eggs in the proportion of one raw egg to every four scrambled.

Fill the moulds, two-thirds full, with this preparation; cover the eggs with a coating of forcemeat, and poach in a bain-marie for twelve minutes.

Turn out the moulds upon little, round pieces of toast; set these in a circle on a dish, and surround them with a thread of clear poultry velouté. Or the velouté may be sent to the table separately, in a sauceboat.