Garnishing of Hard Eggs in Chaudfroid

Have two oval pastry cutters--one two and a quarter inches long by one and quarter wide, and another half an inch less in diameter; cut some slices of very red cooked beef tongue three-six-teenths of an inch thick, and cut them into ovals with the largest cutter; remove the center with the smallest cutter; glaze over the rings with a brush and dress on the bottom of a cold dish. Cut lengthways in two six shelled hard-boiled eggs, take out the yolks, garnish each half with a foies-gras puree preparation, having chopped truffles added; smooth the surfaces dome-shaped. Dip the half-stuffed eggs into a brown chaudfroid sauce (No. 594), thickened to a proper consistency, and drain off the surplus, then dress a half egg into each ring. After the sauce is thoroughly cold decorate the tops with fanciful cuts of truffles, and dress.