Hard-Boiled Eggs Stuffed with Salpicon

Incorporate some rather firm jelly into a little puree of foiesgras, spread it out on a baking sheet to half an inch in thickness and leave to cool. With a pastry cutter remove from it some rounds two inches in diameter, and from these remove the center with an inch and a quarter pastry cutter. Place these rings in small shallow crimped paper cases. Cut some hard-boiled eggs in two through the center of their height, empty the interior of each half and refill them to a point with a half-inch salpicon of chicken, truffles, tongue and mushrooms, combined with a little jellied mayonnaise (No. 613); strew chopped parsley over. Lay these eggs on the rings and cover lightly with jelly.