Cut in two crossways seven or eight shelled hard-boiled eggs; use only the halves with the rounded ends and from them remove all the yolks and rub through a sieve; put this into a small vessel and add to it a little cold aspic jelly (No. 103); (scoop the whites out lightly). Pound the cooked meats of a small lobster, press through a sieve into a bowl and season with salt and a dash of cayenne; add first two spoonfuls of white chaudfroid sauce (No. 596), then some mayonnaise sauce (No. 606), and lastly a few spoonfuls of the cold jelly; stir this preparation on ice to harden, thru take up sufficient of it with a spoon and fill the hollow egg-whites, smoothing the tops dome-shaped; lay them in the ice box; when cold take them in the hand one by one and dip into a chaudfroid sauce, but only on the garnished side and as far down as this begins; have the sauce hardened. Dress on jelly rings cut out with a pastry cutter, keeping the dish very cold. When the eggs are ready decorate the tops with fanciful cuts of truffles and a few small shrimp tails; dip them one by one in half-set jelly and stand them upright, each one inside of one of the jelly rings.

(2503). Garnishing Of Eggs A La Jardiniere (Garniture D'Oeufs A La Jardiniere)

Divide in two crossways fifteen hard-boiled eggs; keep only the halves having the roundest end and cut these off so that they stand upright. Remove the yolks from these halves and scoop the white out lightly, then fill up the hollow with a little finely cut macedoine salad (No. 2650) dressed with mayonnaise (No. 606); smooth them into a dome and put aside on ice, then cover the dome with small carrot and gherkin balls cut in halves; brush over with half-set jelly and dress.

(2504). Garnishing Of Eggs, Juliette (Garniture D'Oeufs Juliette)

Fry thin slices of ham in butter without coloring; drain off the fat and place the ham under a weight; detach the glaze from the pan with a little Madeira wine, a small quantity of half-glaze (No. 400), and as much jelly (No. 103); reduce well. Pare the ham into half-hearts and cover them entirely with the sauce. Decorate a timbale mold (No. 1, Fig. 137) with pistachios and truffles; coat the decoration with a thick layer of the sauce and place in the center some small soft eggs just cooked enough to allow to peel; on these lay the ham, shredded fine, and the remainder of the sauce; when perfectly cold fill up with jelly, and as this becomes thoroughly cold invert the whole on a dish, having a layer of jelly on its bottom; surround with chopped jelly and croutons (No. 2442).

(2505). Garnishing Of Eggs A La Justine (Garniture D'Oeufs A La Justine)

Boil hard seven or eight eggs; when very cold, drain and shell. Incrust in pounded ice seven or eight tin molds the shape of half eggs, only just a little wider and higher; coat these with jelly. Cut each egg lengthways in two; takeout the yolks and scoop out the whites with a vegetable spoon, leaving only a thin envelope; fill the empty inside of these half eggs with a chicken " pain '" preparation (No. 2543), having it lightly buttered. Take up the stuffed eggs one by one on a wide fork passed under the flat side; dip them in a good brown chaudfroid sauce (No. 594) reduced with pheasant fumet (No. 397); drain off the sauce and let the eggs cool, then pare the surplus of it, and decorate with thin cuts of truffles and gherkins; now place a half egg in each mold, and pour cold jelly around to fill up the spaces; when cold, unmold and dress in a rosette as a garnishing.