Garnishing of Eggs a la Jardiniere

Divide in two crossways fifteen hard-boiled eggs; keep only the halves having the roundest end and cut these off so that they stand upright. Remove the yolks from these halves and scoop the white out lightly, then fill up the hollow with a little finely cut macedoine salad (No. 2650) dressed with mayonnaise (No. 606); smooth them into a dome and put aside on ice, then cover the dome with small carrot and gherkin balls cut in halves; brush over with half-set jelly and dress.