Eggs Perigord
Butter small moulds or cups, then sprinkle them with chopped parsley, and on the bottom (which will be the top when they are turned out) place a symmetrical pattern made of cut beets and truffles or pickled walnuts. Drop one egg into each mould, dredge with salt and pepper, and set the moulds in a pan of boiling water; cover, and let cook until firm. Turn out onto rounds of toast, and serve with a hot tomato sauce, or any savoury sauce.