Eggs fried in oil, placed on slices of fried aubergine (US: eggplant), covered with diced tomatoes sautéed with onions, garlic and herbs, and topped with anchovy fillets.
"Fried eggs in the style of the almoner." Eggs fried, placed on fried bread with cheese and ham and wrapped in a pancake to resemble an almoner's purse.
"Cold eggs in the style of Berlin." Poached eggs, cooled, placed on a pastry case lined with smoked salmon and coated with mayonnaise mixed with puréed salmon.
"Cold eggs in the style of Charterhouse." Eggs cooked and cooled in a shell lined with aspic, decorated with cold cooked vegetables and vegetable macédoine, served with mayonnaise.
"Cold eggs in Danish style." Hard boiled eggs, cooled, cut lengthways, the yolks removed and mashed with a purée of smoked salmon, returned to the egg whites and coated in mayonnaise.
"Cold eggs in the style of the ambassadress." Hard boiled eggs cooled and placed in a pastry shell, coated with mayonnaise, and finished with tarragon leaves and aspic.
"Cold eggs in the style of Andalouse." Eggs poached and cooled, placed on a bed of tomatoes and aspic, coated with tomato sauce soubise mixed with aspic, decorated with julienne of red peppers laid out in a lattice pattern, and garnished with onion rings and more aspic.
"Cold eggs in the style of Argenteuil." Soft boiled eggs or poached eggs, cooled, placed around a pile of asparagus tips and potatoes trimmed with a fancy cutter, coated with chaud-froid sauce mixed with asparagus purée and aspic.
