Preparation:
Make a good risotto, and when cooked put it into a fireproof dish.

When cold cut into shapes with a dariole mould and fry for a few minutes in butter, then turn the darioles out, scoop out a little of each and fill it with eggs beaten up, cover each with a slice of truffle and garnish with a little chopped tongue. 

Put them in the oven for ten minutes.