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Eggs, Balfour

Cut off a third of six round rolls at the top, scoop out the soft parts, place them on a tin, then set them in the oven for two minutes, remove, then spread a teaspoon of pate de foie gras in the interior of each roll. Carefully crack six fresh eggs in two quarts boiling water with two tablespoons vinegar and a teaspoon salt and boil for three minutes, lift them up with a skimmer and place an egg in each roll, dress the rolls on a hot dish, evenly pour a Bearnaise sauce over the eggs, arrange a thin slice of truffle on top of each egg and serve.