Garnishing of Halved Hard-Boiled Eggs

Cut some hard-boiled eggs lengthwise in two even parts, and a third across on the most rounded end; try and obtain the eggs all of even size. Dress the border so that the yolks face the exterior of the dish; on top of the whites place a small lozenge of angelica, or one of very thin and very red beetroot, Which ever is used should be cut very thin. All egg borders should be dressed very regularly.