3 century soup eggs Recipes

eggs, hard boiled (yolks mashed and whites minced ), milk, rice flour, ground cumin, saffron, salt, gruyere cheese, cut into very small pieces

chicken stock, salt and pepper, nutmeg, raw artichoke bottoms (preferably fresh), quartered and cut into thin slivers and topped with some fresh squeezed lemon juice, raw asparagus spears , cut on the bias in 1/4-inch thick pieces, lemon, halved, egg yolks, beaten, shredded green leaf lettuce, coarsely chopped pistachio nuts