Poached eggs

"Poached eggs in the style of the Baltic." Eggs poached and placed on oval croûtons, scooped out and filled with a little caviar, coated with Mornay sauce, sprinkled with grated cheese and glazed.

"Poached eggs in the style of the Barcelona." Eggs poached and placed on halved tomatoes, garnished with stewed green peppers and coated with demi-glace.

"Eggs in the style of the boatman." Tartlets lined with puréed sole and cream, filled with scrambled eggs mixed with chopped chives.

Fried eggs with Bayonne ham served on tomatoes cut in half and fried and with Madeira sauce.

"Poached eggs in the style of Beauce." Eggs poached and placed on croûtons filled with soubise and coated with velouté blended with more soubise.

"Eggs in the style of Beaujolais." Eggs poached, placed on croûton and coated with Colbert sauce.

Baked eggs with onions in a creamy sauce and slices of andouillette.

"Eggs in the style of the shepherdess." Eggs poached in a dish lined with minced (US: ground) mutton and mushrooms, served with a little meat glaze.

"Cold eggs in the style of Berlin." Poached eggs, cooled, placed on a pastry case lined with smoked salmon and coated with mayonnaise mixed with puréed salmon.