523—Lapwings’ Eggs à la Royale

Garnish as many small tartlet moulds as there are eggs with chicken-forcemeat. Poach, turn out the moulds, and hollow out the centres of the tartlets in such wise as to be able to set an egg upright in each.

Place a soft- or hard-boiled egg on each forcemeat tartlet, coat the eggs with a light purée of mushrooms, besprinkle with chopped truffles, and arrange in a circle on a dish.