Prepare the required number of well trimmed small poached eggs and coat each with well creamed Sauce Chaud-froid containing one-third its volume of a purée of hard-boiled egg yolk. Decorate each egg with a fancy round slice of black truffle and surround with a neat border of chopped truffle. Glaze with clear aspic jelly and keep in a cold place.
Prepare a salad of peas, asparagus tips and small diamonds of French beans, mixed together with
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