Garnishing of Eggs a la Justine

Boil hard seven or eight eggs; when very cold, drain and shell. Incrust in pounded ice seven or eight tin molds the shape of half eggs, only just a little wider and higher; coat these with jelly. Cut each egg lengthways in two; take out the yolks and scoop out the whites with a vegetable spoon, leaving only a thin envelope; fill the empty inside of these half eggs with a chicken "pain" preparation (No. 2543), having it lightly buttered. Take up the stuffed eggs one by one on a wide fork passed under the flat side; dip them in a good brown chaudfroid sauce (No. 594) reduced with pheasant fumet (No. 397); drain off the sauce and let the eggs cool, then pare the surplus of it, and decorate with thin cuts of truffles and gherkins; now place a half egg in each mold, and pour cold jelly around to fill up the spaces; when cold, unmold and dress in a rosette as a garnishing.