Hard-Boiled Eggs a la Benoist

Cook six eggs, the same as for Aurora (No. 2857); shell and cut them lengthways in two; remove the yolks and rub these through a sieve. Prepare a well-reduced bechamel (No. 409) thickened with raw egg-yolks; when cold mix in the six cooked egg-yolks, as much mushrooms, and half as many truffles as mushrooms, all to be chopped up separately, and then beat in three very stiffly beaten egg-whites. Cover the bottom of a dish with a layer of veal godiveau (No. 85) with chives, having it a quarter of an inch thick; replace the egg-yolks by a little montglas and fasten the two halves together; lay these reshaped eggs over the godiveau and cover the whole with the beaten egg preparation; pour over butter, push in a moderate oven to heat the eggs well and color them nicely.