"Eggs in the style of Alsace." Eggs poached or cooked in a shallow dish, soft boiled, medium boiled or moulded and placed on tartlets filled with sauerkraut with slices of carrot and sausage, coated with demi-glace.
"Eggs in the style of the ambassadress." There are different ways or preparing these. 1) Eggs poached and placed on tartlets filled with a creamed purée of lettuce and coated with cream sauce. 2) Hard boiled eggs cooled and placed in a pastry shell, coated with mayonnaise, and finished with tarragon leaves and aspic.
"Eggs in the American style." There are different ways of preparing this. 1) Eggs cooked in a shallow dish in butter and placed on a slice of grilled ham with a border of tomato sauce or, alternatively, 2) Eggs poached, soft boiled, medium boiled or moulded and placed on slices of lobster and coated with sauce à la américaine. 3) Scrambled eggs mixed with pieces of white lobster meat.
"Eggs in the style of the admiral." Eggs poached, scrambled or cooked in a shallow dish in butter and placed on tartlets filled with salpicon of crayfish tails and truffles and coated with white wine sauce.
"Eggs in the old style." Medium boiled or poached eggs on a bed of rice with velouté sauce and thinly sliced truffles with a Madeira sauce. It may also be any of a variety of egg dishes with choucroute and ham.
"Eggs in the style of Andalusia." There are different ways of preparing these. 1) Eggs fried or poached and placed on sliced fried aubergine (US: eggplant), coated with tomato sauce with julienne of green peppers. 2) Eggs poached and cooled, placed on a bed of tomatoes and aspic, coated with tomato sauce soubise mixed with aspic, decorated with julienne of red peppers laid out in a lattice pattern, and garnished with onion rings and more aspic.
Île flottante. Poached egg whites, caramelised and floated in a sea of vanilla custard, sprinkled with chopped almonds. It is also a sponge stepped in kirsch, layered with raisins, almonds and jam (US: jelly), afloat in a sea of vanilla custard.
"Eggs in the English style." There are different ways of preparing this. 1) Fried eggs served on fried ham with fried triangular croûtons and finished by baking in the oven or, alternatively, 2) Eggs broken onto a plate, seasoned, fried in butter in a small pan and finished in the oven.
"Eggs in the style of Antibes." There are different ways of preparing these. 1) Baked eggs with cheese served on a dish rubbed with garlic with tiny fried fish (nonnats) and tomato sauce or 2) Hard boiled eggs, halved lengthways, the yolks removed, sieved and mixed with diced lobster, tomatoes and egg whites beaten to peaks, sprinkled with grated cheese and baked.
