Wash and scrape neatly one good-sized, sound carrot, then, with a vegetable-scoop, scoop out twelve round pieces; place them in a sautoire with one gill of white broth (No. 99), and a teaspoon-ful of good butter. Cook them on the hot range for twenty minutes.

Place twelve fine, sound, roasted, and shelled Italian chestnuts into the sautoire with the carrots, let come to a boil. Remove all the skin from two uncooked sausages. Make twelve equal balls out of it, place on a tin plate, and bake in the hot oven four minutes. Remove, and add them to the carrots and chestnuts. Season with a light pinch of salt and the third of a saltspoonful of red pepper; add one gill of Madeira sauce (No. 185). Cook for two minutes longer. Have a silver dish sufficiently large to contain twelve eggs so that they do not touch one another. Place in the centre of the dish half a pint of hot puree of chestnuts (No. 131), then arrange twelve fried eggs over the puree prepared the same as in No. 412. Carefully and equally divide in clusters around the dish, the carrots, chestnuts, and sausage balls, then pour the sauce around the eggs with a spoon, but none over the eggs. Place on top of each egg one thin slice of truffle cut with a tube. Place in the hot oven to heat for one minute. Take from out the oven, and serve.