Recipe For Cooking Truffled Eggs A La Muscovite

Have as many rounds of toast, two inches and one half in diameter, as there are persons to serve. Spread the toast, while hot, with butter. When cold spread with caviare mixed with a few drops of lemon juice. The smallest sized can of caviare and a teaspoonful of lemon juice will be enough for eight rounds. For each service have ready a small, cold, hard-cooked egg, from which the shell has been removed. Cut a slice from the rounding end of each egg, that it may stand level. To three fourths cup of mayonnaise dressing beat in one fourth cup of consomme, in which a scant tablespoonful of gelatine has been softened and dissolved. When added to the dressing the gelatine mixture must be liquid but not hot. Set the eggs in place and with a silver knife spread the dressing over them; sprinkle with chopped truffles, or garnish with four or more figures cut from slices of truffles, or leave plain. Chill thoroughly before serving as an appetizer at luncheon or dinner.