[434—HARD-BOILED EGGS CARÊME[!-- TN: original reads "CARÈME" --]
Have ready beforehand a timbale crust (No. [2394]), somewhat shallow.
For six hard-boiled eggs, slice four artichoke-bottoms of medium size, and stew them in butter; cut some truffles into slices, allowing four slices to each egg, and cut up the eggs [173] ]into discs about one-half inch thick. Prepare also in advance one-half pint of Nantua sauce.
Garnish the crust with alternate layers of sliced artichoke-bottoms, egg-discs, and sliced truffles. Finish with a coating of sauce and a ring of sliced truffles.
Dish up the crust on a napkin.
[435—HARD-BOILED EGGS CHIMAY]
Cut the eggs, lengthwise, in two. Remove the yolks, pound them into a paste, and add thereto an equal quantity of dry Duxelle (No. [223]). Fill the empty whites with the preparation; place them on a buttered [gratin]-dish; cover them with Mornay sauce; besprinkle with grated cheese; pour a few drops of melted butter upon the sauce, and set to glaze in a fierce oven.
[436—HARD-BOILED EGGS IN CROQUETTES]
Cut the eggs into small dice (white and yolks). Per six eggs add five oz. of cooked mushrooms and one oz. of truffles, cut into dice.
Thicken the whole with one-quarter pint of reduced Béchamel, and spread on a plate to cool.