Butter some narrow and deep dariole-molds; garnish their bottoms with a slice of truffle, and their sides with a very thin coating of chicken forcemeat.

Make a preparation of scrambled eggs, asparagus-heads, and truffles cut into dice, keeping them very soft, and add thereto raw beaten eggs in the proportion of one raw egg to every four scrambled.

Fill the molds nearly full with this preparation; cover the eggs with a coating of forcemeat, and poach in a bain-marie for fifteen minutes slowly.

Turn out the molds on a dish, and surround them with a thread of clear poultry brown sauce.