Medium boiled eggs placed on croûtons slightly hollowed out, spread with puréed asparagus, coated with Mornay sauce, sprinkled with grated cheese and glazed.
"Eggs in the style of Cinderella." Eggs, poached, served on a large, scooped out baked potato, decorated with a slice of truffle, coated with cheese sauce, sprinkled with cheese and browned under the grill.
"Eggs Chambery." Eggs poached and placed on croûtons scooped out and filled with puréed chestnuts and coated with Madeira sauce.
"Eggs Chambord." There are various ways of preparing this. 1) Eggs poached and placed on croûtons and coated with Chambord sauce or 2) scrambled eggs on slices of fried aubergine (US: eggplant), surrounded by demi-glace.
"Eggs Chamonix." Eggs poached and placed on tartlets filled with a purée of mushrooms and coated with Madeira sauce.
"Eggs Chantilly." Eggs poached and placed on pastry cases filled with a creamed purée of green peas and coated with mousseline sauce.
"Eggs in the style of Charterhouse." There are various ways of preparing this. 1) Eggs, poached or cooked in butter in a shallow dish, and placed on croûtons, coated with tarragon sauce or demi-glace and decorated with blanched tarragon leaves. 2) There is a cold version of poached eggs, cooled, with tarragon and aspic served on chicken mousse with tarragon butter 3) Eggs cooked in a vegetable mould with slices of sausage or with blanched tarragon leaves.
"Eggs Chateaubriand." Eggs, poached, and placed on toast covered with a slice of foie gras and coated with Chateaubriand sauce.
"Eggs Cherville." Eggs are beaten lightly as if in preparation for an omelette, mixed with puréed spinach and poached in moulds. They are then coated with Mornay sauce, sprinkled with grated cheese and browned.
