Garnishing of Eggs, Barrel-Shaped

Cut off both ends of seven or eight shelled hard-boiled (eggs imitate the shape of a small barrel); empty them from top to bottom with a small tin tube, and fill up the hole with a salpicon of lobster and truffles mingled with a thick mayonnaise (No. 606); lay them on a baking sheet, and let stand on ice for half an hour. On removing them, decorate the sides with thin fillets of anchovies, dipped in half-set jelly, and cover over the top platform with a pyramid of chopped jelly.