"Eggs in the style of Chartres." There are various ways of preparing this. 1) Eggs, poached or cooked in butter in a shallow dish, and placed on croûtons, coated with tarragon sauce or demi-glace and decorated with blanched tarragon leaves. 2) There is a cold version of poached eggs, cooled, with tarragon and aspic served on chicken mousse with tarragon butter 3) Eggs cooked in a vegetable mould with slices of sausage or with blanched tarragon leaves.
"Eggs in the style of the lady of the manor." Eggs poached or cooked in butter in a shallow dish and placed on tartlets filled with crushed chestnuts bound with meat glaze, coated with supreme sauce or chicken velouté blended with soubise, decorated with a sliver of truffle on each egg.
"Scrambled eggs Châtillon." Scrambled eggs placed around sautéed mushrooms, sprinkled with chopped chives and surrounded by fleurons.
"Eggs in colonial style." Eggs, poached and placed on a bed of risotto, mixed with chopped red and green peppers, coated with cheese sauce, browned and surrounded with tomato sauce.
"Eggs in the style of the Countess." Eggs, poached and placed on an artichoke heart with a slice of truffle on each egg, decorated with a small bunch of asparagus tips.
