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          Cooking Recipe Ingredients:

• 0.44 lbs. green lentils (from Puy)
• 1 onion, stinged with a clove
• 1 thyme twig
• 2.1 pints meat bouillon
• 1 carrot, mid-sized, cut in small dice
• 2.1 oz. celeriac cut in dice
• 1 onion cut in dice
• 1.4 oz. butter
• 2.8 oz. bacon
• 1 garlic clove
• 1 tea spoon minced parsley

Sauce:

• 2 hacked shallots
• 0.42 cups port wine
• 0.84 cups fowl gravy, lightly bound
• 1 tbsp. black truffles, minced
• 0.7 oz. butter

Poached eggs:

• 4-6 eggs, extra fresh
• 0.21 cups vinegar
• Salt, pepper, salt flower

     Cooking recipe preparation instructions:

1. Wash the lentils in cold water and drain them. Cook in a saucepan with meat bouillon, onion (with clove) and thyme. Blanch the lentils. Lightly salt.
2. Let it cook like this for about 20-25 minutes.
3. Verify the cooking. Drain the lentils and keep the cooking gravy.
4. Reduce the gravy with some already cooked lentils and mix the whole, so to obtain a smooth, covering sauce.
5. Sweat the bacon dice with minced onions, carrot and celery dice in a buttered frying pan.
6. Cook 5 minutes with a lid (covered), add some reduced lentil gravy and cook another 5 minutes. Keep it warm.
7. Cook water with some vinegar in a very large saucepan.
8. Break each egg in a ramekin and pour them delicately, one-by-one, in the boiling liquid. The egg white will coil around the egg yolk. Count about 3 minutes per egg.
9. Verify the cooking by touching with a finger. Withdraw each egg with a skimmer and put them in ice-water. If you have a smoking room, smoke each egg 10 minutes in cold smoke. Store it.
10. Boil half of the shallots in a frying pan with port wine. Pour the meat gravy in. Keep 1/3 of this sauce.
11. Mix the cooked lentils with the rest of the sauce. Add the minced parsley, a tip of minced garlic, a hazelnut-small piece of butter and the truffles. Adjust the seasoning.
12. Reheat the egg in a saucepan with hot water. Withdraw it delicately, drain it precautiously and season it.
13. Place the ragout in the middle of the plat, an egg on top of it, the truffle slices around it. Sprinkle with salt flower. Serve warm with truffle sauce.