Take six fresh eggs, drop them all at the same time with a skimmer or a spoon into boiling water, and let boil for five minutes and a half, but no longer; lift them up, and immediately drop them into cold water for two minutes, then take them up carefully; peel them - seeing that the white is intact - then keep them in a little warm consomme or water. Have a' quart of hot puree of chestnuts (No. 117), place it in a pastry-bag, in which you previously slide down a fancy tube, then nicely decorate the border of a silver dish, large enough to hold the six eggs, also a little at the bottom to lay the eggs over. Place the dish in the hot oven for two minutes, then pour in the centre of the dish a gill of demi-glace sauce (No. 103); gently lay the eggs in the centre of the dish, and serve.

The above eggs can be served in various ways - with chicory garnishing, spinach, sorrel, Spanish sauce, plain, etc.