"Poached eggs d'Artois." Eggs poached and placed on croûtons spread with diced stewed tomatoes and coated with tomato sauce.
"Eggs Daumont." Eggs poached or cooked in moulds and placed on large mushrooms filled with diced crayfish tails in Nantua sauce and decorated with a slice of truffle.
Lumofish eggs, used as a cheap substitute for caviar, small in size they may be either red or black.
Medium boiled eggs, cooled, placed on slices of crayfish (US spiny lobster) spread with a little mayonnaise arranged around pommes de terre à la parisienne, coated with lobster chaud-froid sauce decorated with aspic, the whole decorated with slices of marinated potato and beetroot.
"Eggs Diana." Eggs poached and placed on tartlets filled with puréed game and mushrooms, coated with game sauce with a little Madeira added and a slice of truffle on each egg or eggs poached in a dish lined with game forcemeat and a truffle slice, served with game sauce.
Scrambled eggs mixed with diced crayfish and asparagus tips, decorated with crayfish tails and served with a border of crayfish sauce.
"Eggs divorced." Eggs poached and placed alternately on pastry cases filled with concassée of tomatoes, coated with cream sauce and decorated with chopped truffles, or with minced (US: ground) chicken with tomato sauce and sprinkled with sieved yolks of hard boiled eggs, the inference being that they have nothing in common.
