"Eggs in Créole style." Eggs poached and placed on flat croquettes made from rice mixed with chopped mushrooms and coated with Créole sauce.
"Eggs on a bed of cress." Eggs, poached, and placed on tartlets filled with puréed watercress bound with béchamel sauce, coated with supreme sauce mixed with chopped watercress.
"Eggs in Danish style." This can be hard boiled eggs, cooled, cut lengthways, the yolks removed and mashed with a purée of smoked salmon, returned to the egg whites and coated in mayonnaise or poached eggs placed on a pastry case filled with puréed smoked salmon.
Scrambled eggs with sliced tomato and diced chicken or veal livers, ox tongue, truffles and kidneys and Madeira.
"Eggs in the style of the Dauphin." Eggs, poached and placed on toast covered with asparagus tips, coated with Madeira sauce mixed with chopped mushrooms.
Medium boiled eggs dipped in egg and breadcrumbs, deep-fried and placed on a bed of fried parsley, served with tomato sauce.
"Eggs in the style of the devil." There are different ways of preparing these. 1) Medium boiled eggs placed on croûtons and coated with sauce diable. 2) Fried eggs with mustard and vinegar.
"Eggs in the style of Dieppe." Eggs poached and placed on pastry cases filled with mussels and prawns in white wine sauce.
