428 | Eggs with Truffles.
—Peel three medium-sized, sound truffles. Cut them into thin slices, place in a saucepan with a glassful of Madeira wine; reduce to one-half on a moderate fire. Season with one pinch of salt and the third of a pinch of white pepper; add one gill of béchamel sauce (No. 154); let come to a boil. Prepare twelve heart-shaped croûtons (No. 133); dip the thin parts first into the sauce half an inch in depth, then into fresh, finely chopped-up parsley up to the same depth. Gently dress (arrange) them on the hot serving-dish in star-shape, so that the decorated ends of the croûtons will just reach up to the edge of the dish equally all around. Prepare twelve poached eggs exactly the same as in No. 404; dress an egg on each croûton. Gently pour the above prepared sauce right in the centre of the dish, being careful not to pour any over the eggs. Evenly slice one good-sized, sound truffle into twelve equal slices; dip them in a little hot broth for two seconds; lay one slice on top of each egg, and immediately send to the table.