Garnishing of Eggs, Polish Style

Cut in small dice the cooked meats of some lobster claws, add to this salpicon the same quantity of oysters poached in white wine and half as much salt, cucumber or gherkin, and beside this the white of seven or eight hard-boiled eggs, also cut up in small dice; season the salpicon with oil, vinegar and mustard, and let macerate for one hour; drain on a sieve and return it to the same vessel to combine with some mayonnaise (No. 606). Dress this preparation in a small croustade, smooth the top and decorate with the egg-yolks pounded with a little ravigote butter (No. 583) pushed through a cornet.