Hard-Boiled Eggs a la Washburn

Take the whites of eight hard-boiled eggs; cut them in thin slices or in quarter-inch dice, also some cooked truffles and mushrooms; with these fill eight medium-sized shells (Fig. 438), alternating the three different ingredients; cover with some reduced soubise (No. 543). Smooth to a dome and mask this with a thin layer of chicken cream forcemeat (No. 75); dredge white bread-crumbs over all, pour on a little melted butter and bake for two minutes in the oven; serve at once.