"Eggs Cambridge." There are different ways of preparing these. 1) Scrambled eggs mixed with diced lobster, mushrooms and red peppers, surrounded by cream sauce. 2) Eggs poached and placed on a piece of scooped out pumpkin, filled with chicken purée and coated with sauce vénitienne.

A puff pastry cones filled with scrambled egg.

"Eggs in the style of Carême." There are various ways of preparing these. 1) Eggs cooked in butter in a shallow dish and garnished with sliced mushrooms and truffles, coated with cream sauce and glazed. 2) Fried eggs, cooled, trimmed with a fancy pastry cutter and placed on tartlets filled with diced cooked salmon mixed with mayonnaise. The yolks are garnished with a slice of truffle, the whites with a sprinkling of caviar, the whole decorated with triangles of aspic. 3) Slices of hard boiled egg, artichoke hearts and truffles bound with cream sauce and diced mushrooms, placed in a small dish and coated with sauce Nantua, decorated with sliced truffles or 4) a flat puff pastry shell filled with scrambled eggs mixed with diced foie gras, chicken meat and truffles salpicon, surrounded by demi-glace.

"Eggs Carignan." Eggs cooked in madeleine moulds lined with chicken forcemeat, turned out onto toast and coated with Chateaubriand sauce.

"Eggs Carini." Eggs cooked in a dariole mould lined with small pieces of truffle and ox tongue, turned out onto a slice of fried sweetbread, garnished with morels in cream sauce flavoured with Madeira, served with béarnaise sauce.

Eggs poached in a dish lined with puréed mushrooms mixed with chopped red peppers and served with tomato sauce.

"Eggs Carnot." There are different ways of preparing this. 1) Scrambled eggs mixed with cockscombs and mushrooms, garnished with cock's kidneys and surrounded with demi-glace. 2) Eggs poached and placed on artichoke hearts filled with concassée of tomatoes, coated with sauce espagnole mixed with tomato purée.

"Eggs Castro." Eggs poached and placed on artichoke hearts, coated with a mixture of cream and hollandaise sauce and chopped mushrooms, with cayenne pepper.

Medium boiled eggs placed on a bed of buttered macaroni, coated with Mornay sauce, sprinkled with grated Parmesan cheese and glazed. Served on cooked halved tomatoes.

Hard boiled eggs, halved lengthways, the yolks removed, sieved and mixed with cream sauce and chopped mushrooms, placed on large grilled mushrooms, coated with Mornay sauce, sprinkled with grated Parmesan cheese and baked.