Garnishing of Eggs, Juliette

Fry thin slices of ham in butter without coloring; drain off the fat and place the ham under a weight; detach the glaze from the pan with a little Madeira wine, a small quantity of half-glaze (No.400), and as much jelly (No. 103); reduce well. Pare the ham into half-hearts and cover them entirely with the sauce. Decorate a timbale mold (No. 1, Fig. 137) with pistachios and truffles; coat the decoration with a thick layer of the sauce and place in the center some small soft eggs just cooked enough to allow to peel; on these lay the ham, shredded fine, and the remainder of the sauce; when perfectly cold fill up with jelly, and as this becomes thoroughly cold invert the whole on a dish, having a layer of jelly on its bottom; surround with chopped jelly and croutons (No.2442).