"Scrambled eggs in the style of the boatman." Tartlets lined with puréed sole and cream, filled with scrambled eggs mixed with chopped chives and parsley.
"Scrambled eggs in the style of Bordeaux." Scrambled eggs mixed with diced mushrooms, garnished with triangles of fried bread and served with sauce bordelaise.
"Scrambled eggs in the style of Burgundy." Scrambled eggs mixed with chopped snails, diced bacon, garlic, chopped nuts and parsley surrounded by Madeira sauce.
"Scrambled eggs in Brazilian style." A puff pastry case filled with scrambled eggs mixed with julienne of red peppers surrounded by tomato sauce with chopped ham.
"Scrambled eggs in the style of Bresse." Scrambled eggs decorated with sautéed chicken livers and sliced truffles, surrounded by a demi-glace.
"Scrambled eggs in the style of Chalon." Scrambled eggs mixed with cockscombs and kidneys, with cream sauce.
"Scrambled eggs Châtillon." Scrambled eggs placed around sautéed mushrooms, sprinkled with chopped chives and surrounded by fleurons.
"Scrambled eggs in the style of the countess." Scrambled eggs mixed with prawns, garnished with asparagus tips and served with demi-glace.
Scrambled eggs with sliced tomato and diced ox tongue, chicken or veal livers, truffles and kidneys and Madeira.
