Harlequin Slices

Ingredients

• 3 Egg yolks
• 2 tablespoons Milk
• 0.125 teaspoon Salt (Pinch)
• 3 Egg whites
• 0.125 teaspoon Salt (Pinch)
• 1 small Truffles (Finely chopped)
• 4 cups Consommé (For serving)
• 3 Egg yolks (For Royal Custard)
• 1 Egg (For Royal Custard)
• 0.5 cup Consommé (For Royal Custard)
• 0.125 teaspoon Salt (For Royal Custard)
• 0.0625 teaspoon Nutmeg (Slight grating, for Royal Custard)
• 0.0625 teaspoon Cayenne pepper (Pinch, for Royal Custard)

Instructions

1. 1Lightly beat the egg yolks. Add milk and a pinch of salt. Mix well.
2. 2Pour the egg yolk mixture into a small buttered cup or ramekin. Place the cup in a pan of hot water (bain-marie). Bake in a preheated oven at 325°F (160°C) until firm, about 20-25 minutes.
3. 3Lightly beat the egg whites. Add a pinch of salt. Mix well.
4. 4Pour the egg white mixture into a small buttered cup or ramekin. Place the cup in a pan of hot water (bain-marie). Bake in a preheated oven at 325°F (160°C) until firm, about 20-25 minutes.
5. 5Cool both the egg yolk and egg white custards completely. Remove them from the cups and cut them into thin slices.
6. 6Line a small mold or loaf pan with plastic wrap. Pack the egg yolk and egg white slices in the mold in alternating layers. If desired, sprinkle chopped truffles between the layers. Press the layers with a weight (e.g., a can of beans) to compact them.
7. 7Remove the harlequin slices from the mold. Cut into slices and serve in hot consommé.
8. 8Beat egg yolks and whole egg slightly. Add consommé, salt, nutmeg, and cayenne pepper. Mix well.
9. 9Pour the Royal Custard mixture into a small buttered tin mold. Place the mold in a pan of hot water (bain-marie). Bake in a preheated oven at 325°F (160°C) until firm, about 20-25 minutes.
10. 10Cool the Royal Custard completely. Remove from the mold and cut into fancy shapes. Serve in consommé along with the Harlequin Slices.