"Eggs with crayfish and asparagus." Eggs poached and placed on pastry cases filled with diced crayfish tails and asparagus tips in cream sauce, coated with Nantua sauce.
"Eggs with asparagus tips." There are slight variations in the way these are served. 1) Scrambled eggs mixed with green asparagus tips or 2) medium boiled eggs cooled and coated with sauce chaud-froid blanche, glazed with aspic and served with asparagus tips or, 3) Eggs poached and placed on asparagus tips, coated with sauce mousseline.
Hard boiled eggs, halved lengthways, placed on a risotto base, coated with cream sauce mixed with chopped ox tongue, ham, truffles and mushrooms.
"Eggs in the style of Balzac." There are different elaborate ways of preparing these. 1) Poached eggs cooled and place in a tartlet case line with puréed celeriac, coated with sauce chaud-froid blanche mixed with puréed celery, garnished with sliced truffle, glazed and finished with aspic or 2) scrambled eggs mixed with diced ox tongue and truffles, garnished with circular croûtons coated with soubise and surrounded with demi-glace flavoured with tomatoes.
"Poached eggs in the style of the Bar-le-Duc." Eggs poached and placed on artichoke hearts, coated with cream sauce mixed with chopped tarragon.
Hard boiled eggs, cooled, halved lengthways, stuffed with the sieved yolks mixed with anchovy butter mixed with a little curry powder, covered with mayonnaise and garnished with aspic.
"Eggs in the style of Beauharnais." Poached eggs placed on artichoke hearts and coated with Beauharnais sauce.
"Eggs Bedford." Eggs poached and placed on a tartlet filled with purée foie gras, coated with Madeira sauce and decorated with a julienne of truffle and ox tongue.
