[535—COLD EGGS A LA NANTUA]
Prepare some hard-boiled eggs to resemble little barrels, after the manner described above. For every six eggs keep ready and cold eighteen crayfish cooked à la Bordelaise. Shell the tails, put two aside for each egg, and cut the remainder into dice; finely pound the bodies and remains, add thereto three [195] ]tablespoonfuls of thick cream, and rub through tammy. Add to this cullis one tablespoonful of thick mayonnaise.
Bind the crayfish tails, cut into dice, with a few tablespoonfuls of this sauce, and garnish the eggs, emptied by the method indicated above, with the preparation of dice, making it stand out of the eggs in the shape of a small dome. Garnish each dome with a rosette composed of four halved crayfish tails and four truffle lozenges.
Glaze well with jelly; set the eggs upon artichoke-bottoms garnished with a mayonnaise with crayfish cullis, and arrange in a circle on a dish.
[536—COLD EGGS POLIGNAC]
Prepare some eggs à la Polignac, as explained under “Moulded Eggs,” and leave them to cool. Select some moulds a little larger than those used in the cooking of the eggs; pour into each half a tablespoonful of melted, white jelly, and leave to set. Then put an egg into each mould, and fill up the space around the eggs with melted, white jelly.
Leave to set, turn out the moulds, arrange the mouldings on a dish, and surround them with dice of faintly coloured jelly.
[537—COLD EGGS A 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 [croustades] of them. Garnish the bottom and the sides of these [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 [croustade]; 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.