"Eggs in the style of Abyssinia". There are various ways of preparing this. 1) Eggs poached and placed on flat croquettes of sweet potato stuffed with chestnut purée, coated with white sauce with julienne of white Italian truffles. 2) Fried eggs placed on flat sweet potato fritters and surrounded by truffle sauce.
"Hard boiled eggs in the style of Calabria." Hard boiled eggs, the yolks removed, sieved and mixed with anchovy paste and puréed green peppers, returned to the whites, dipped in egg and breadcrumbs and fried. It is served with sauce bordelaise.
"Eggs in the style of the cardinal." Eggs poached or cooked in a dish and placed on a pastry case filled with diced lobster bound with béchamel sauce, coated with cardinal sauce and decorated with chopped lobster coral.
"Eggs in the style of Catalonia." Eggs poached and placed on halved fried tomatoes filled with small cubes of red pepper in thick tomato sauce.
"Eggs in the style of Celeste." Eggs poached and placed on fried bread spread with lobster butter and topped with anchovy fillets, coated with cream sauce mixed with crayfish butter.
"Eggs in the style of Cévennes." Eggs poached and placed on puréed chestnuts and coated with velouté sauce.
"Eggs in the style of Chalon." Eggs poached, scrambled or cooked in butter in a shallow dish and placed on pastry cases filled with cockscombs and cock's kidneys in cream sauce, coated with supreme sauce.
