"Eggs soft boiled in the African style." Eggs soft boiled and placed on oval toasts with slices of grilled bacon, pillao rice and diced stewed tomatoes.

"Soft boiled eggs in the style of Alsace." Eggs soft boiled and placed on tartlets filled with sauerkraut with slices of carrot and sausage, coated with demi-glace.

"Eggs soft boiled in the American style." Eggs soft boiled and placed on halved tomatoes stewed in butter, garnished with a slice of lobster and lobster sauce and slices of truffles.

"Eggs soft boiled in the style of Antwerp." Eggs soft boiled and placed on tartlets filled with hop shoots and cream sauce, coated with Allemande sauce.

"Eggs soft boiled in the style of the archduke." Eggs soft boiled and placed on tartlets filled with sautéed chicken livers and truffles deglazed with Cognac and coated with paprika sauce.

"Eggs soft boiled in the style of Argenteuil" Eggs soft cooked and placed on tartlets filled with asparagus tips coated with cream sauce mixed with puréed asparagus.

Eggs, soft boiled and placed on croûtons made from brioche, filled with sauce suprême with sherry, garnished with asparagus tips and slices of carrot and cream.

Egg, soft boiled and served on a chicken croquette in cream sauce with asparagus tips.

"Eggs in cosmopolitan style."Eggs, poached and cooled, dipped in egg and breadcrumbs, fried and then placed on croûtons and surrounded with truffle sauce.

Eggs poached in a dish lined with a little cream and served with more cream.