Hard boiled eggs, halved lengthways, the yolks removed, sieved and mixed with puréed mushrooms coated with cream sauce and anchovy fillets, sprinkled with grated Parmesan cheese and baked.

Hard boiled eggs, sliced and layered with sliced potatoes, small pieces of herring soaked in milk to reduce the salt content, and poached soft carp roes, the whole covered with cream and grated cheese and browned.

Stuffed hard boiled eggs.

Hard boiled eggs with a cream sauce with onions.

"Eggs Duse." Eggs poached and placed on round flat croquettes of macaroni mixed with diced ox tongue and mushrooms and very thick tomato sauce. They are then coated with cheese sauce blended with tomato sauce, sprinkled with grated cheese and browned.

"Eggs in the almoner's purse." Eggs fried, placed on fried bread with cheese and ham and wrapped in a pancake to resemble an almoner's purse.

Eggs cooked, usually with cream, and served in cocotte dishes.

Eggs poached in a dish lined with minced (US: ground) mutton and mushrooms, served with a little meat glaze.

Eggs poached in a dish lined with slices of blanched ox marrow and surrounded with sauce bordelaise.

Eggs poached in a dish lined with creamed prawns and truffles, coated with cream sauce.