Egg Oyster Crab Salad a la Thorelli / Salade d’C Eufs aux Crabes d’huitre a la Thorelli

Step 1. become crisp; hard boil the eggs, time twelve minutes, leave in the

Step 2. water until cold, then remove the shell; cut them in halves length¬

Step 3. wise, take out the yolks and put the whites back in the cold water

Step 4. until ready to use. Clean the oyster crabs, leave them on the

Step 5. table on top of a napkin to drain; make the Aurorian sauce (see

Step 6. recipe Aurorian Sauce); dip the tomatoes in boiling hot water for a

Step 7. second and remove the skin. Put the Mazola oil on the stove

Step 8. and when it gets smoking hot put half the amount of oyster crabs

Step 9. in the basket and dip them in it three times, a second for each time,

Step 10. then put the rest of the crabs in the basket and cook them the

Step 11. same way; sprinkle them with pepper and salt; leave them on a

Step 12. paper to get cold. Slice the tomatoes in six even slices, put M RS. E RI CS SO N H AM MO ND’S C OO K B OO K 77

Step 13. half egg on each slice of tomato, and place them on the lettuce

Step 14. that has been arranged in the form of a ring on a platter. Mix

Step 15. part of the oyster crab with some Aurorian sauce and fill the egg

Step 16. with it; decorate them all around on the filling with oyster crabs

Step 17. and in the center put a large diamond of truffles and drip some

Step 18. aspic on the truffles. In the center of the ring put the rest of the

Step 19. Aurorian sauce with the inside heart of the lettuce; with scissors

Step 20. clip the lettuce all around, making the leaves perfectly even. Stir