Stuffed Pink Eggs

Preparation:

Preparation: Put the eggs to harden, cooking them for exactly 10 minutes from the start of boiling, then cool them under running water and shell them. Soak the isinglass in cold water. Put the milk to heat. In a saucepan mix the flour with the butter then dilute this roux with the hot milk, in which you have dissolved the isinglass, well squeezed out of the water. Bring the sauce to the heat, color it with half a spoonful of paprika, add salt and simmer for 5-6 minutes, stirring frequently. Turn it off and let it cool down. Cut the eggs in half lengthwise and remove the yolks, keeping the half whites. Pass the hard-boiled yolks together with the tuna drained from the conservation oil through an electric mincer and collect the resulting mixture in a bowl. Season it with a pinch of salt and a generous splash of Worcester. Place the mixture in a pocket of pastry cloth, fitted with a smooth nozzle, and let it come out in large tufts, filling the half egg whites. Arrange them on a wire rack, placed on a tray, and cover them abundantly with the sauce when it is cold enough and starts to pull. Arrange the pink eggs on a plate: garnish each one with a teaspoon of salmon roe and 2 chive fillets and serve, decorating the plate as you like.