Garnishing of Decorated Quartered Eggs

Choose some hard-boiled eggs, all of uniform size; cut them across the rounded ends and then lengthwise in four even-sized quarters; dress them so that the yolks face outward. The whites may be decorated with small fanciful cuts of very black truffles, red tongue and pistachios, by dipping them into half-set jelly, and applying them tastefully on the very cold eggs (Fig. 493).