Take three fresh, hard boiled eggs, cut each one into half, length-wise, remove the yolks, and chop up the latter very fine, leaving the whites on a plate for further action. Chop up very fine one medium-sized sound truffle, one ounce of cooked smoked beef tongue - the red part by preference. Place these in a sautoire with a tablespoonful of Madeira wine, reduce on the hot range until almost dry, then add the chopped-up yolks, and a tablespoonful of poulette sauce (No. 118). Season with a tablespoonful of salt and a teaspoonful of pepper, mix all well together. Then stuff the six half egg whites with the preparation evenly divided, and giving them an oval shape. Have a gill of poulette sauce (No. 118), then with a fork steep each egg in it, so as to completely cover them with the sauce. Place them on a dish and let cool off. Beat up an egg in a bowl with two tablespoonfuls cold milk, gently roll the eggs in it, then roll them in fresh bread-crumbs. Fry them in very hot fat for five minutes. Take them up with a skimmer, dress on a hot dish with a folded napkin, and serve with a gill of cream sauce (No. 119) in a bowl separate.