"Eggs Chivry." Eggs, poached, placed on tartlets or croûtons filled with a purée of sorrel, spinach and watercress and coated with Chivry sauce.
Eggs either boiled, fried or baked and served on croûtons with green peas, béarnaise sauce and sauce Choron.
Hard boiled eggs, cooled, halved lengthways, stuffed with the sieved yolks mixed with chopped chicken, anchovy fillets, capers and gherkins (US: dill pickles), garnished with slices of radish. They are served with a cold mustard sauce.
"Eggs Clamart." Eggs, poached or cooked in butter in a shallow dish and placed on a pastry case filled with puréed green peas, coated with supreme sauce and cream sauce.
Medium boiled eggs placed on a bed of spinach, coated with Mornay sauce, sprinkled with grated cheese and glazed.
"Eggs Clermont." Eggs, poached and placed on croûtons covered with slices of mushroom in tomato sauce, coated with curry sauce.
Eggs cooked in butter in a shallow dish and garnished with very small chicken fritters bordered with tomato sauce.
"Eggs Colbert." There are different ways of serving this. 1) Eggs, poached and placed on tartlets filled with a very finely chopped vegetable macédoine in cream sauce, served with Colbert butter or 2) eggs poached, dipped in egg and breadcrumbs, fried in oil, and placed on artichoke hearts, coated with sauce chateaubriand.
Poached eggs cooled and placed in an oval mould lined with aspic, decorated with dark truffle and light hard whites of egg to imitate a draughts board, turned out onto salade Rachel and sliced potatoes and decorated with aspic.
