Garnishing of Eggs a la Rouennaise

Divide in two lengthways seven or eight shelled hard-boiled eggs; take out the yolks to pound and rub through a sieve. Harden on a small baking sheet on ice a layer of fine jelly, having it a quarter of an inch thick; from this cut out with a heated pastry cutter eight oval crusts, having them two and a quarter inches long by one and a quarter inches wide; form rings of these with a narrower pastry cutter, and detach them from the pan by warming it underneath; dress them in a rosette on a cold dish and keep it on ice. Fill the half eggs with a salpicon of cooked duckling fillets mixed with mushrooms and a brown chaudfroid sauce (No. 594) mixed with soubise sauce (No. 543); smooth the preparation into domes, and cover the eggs entirely with a thin layer of white chaudfroid sauce (No. 596). When this is quite cold, decorate the surfaces with fanciful cuts of truffles and with strings of pounded egg-yolk mixed with chaudfroid; lay one egg inside of each jelly ring.