"Eggs in the style of Antwerp." Eggs poached or cooked in a dish in butter and placed on tartlets filled with hop shoots and cream sauce, bordered with Allemande sauce.

"Poached eggs Parmentier." Eggs poached and placed on baked potatoes, the contents scooped out and mixed with butter, coated with Mornay sauce, sprinkled with grated cheese and baked.

Eggs broken onto a plate, seasoned, fried in butter in a small pan and finished in the oven.

Eggs poached in a dish lined with puréed chicken mixed with a little velouté, sprinkled with Parmesan cheese and glazed.

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

"Eggs in the style of the archduchess." Eggs poached, hard boiled or scrambled, and placed on flat potato croquettes with the centre scooped out and filled with sliced stewed onions and mushrooms with paprika and coated with sauce raifort. Sometimes with asparagus tips.

"Eggs in the style of Argenteuil."1) Eggs soft boiled, medium boiled, poached or cooked in a mould and placed on tartlets filled with asparagus tips coated with cream sauce mixed with puréed asparagus, sometimes coated with chaud-froid sauce mixed with asparagus purée and aspic, or 2) scrambled eggs garnished with asparagus tips.

"Poached eggs in the style of Argentina." Eggs poached and placed on tartlets filled with diced sautéed aubergine (US: eggplant) coated with tomato sauce and garnished with fried onion rings.

"Eggs in the style of Arles." Scrambled eggs mixed with diced aubergine (US: eggplant) and tomatoes tossed in butter.

Eggs cooked in a shallow dish in butter and placed on bed of diced mushrooms and tomatoes stewed with shallots, garlic and herbs in espagnole sauce.