"Cold eggs with asparagus." Medium boiled eggs cooled and coated with sauce chaud-froid blanche, glazed with aspic and served with asparagus tips.
Poached eggs cooled and place in a tartlet case line with puréed celeriac, coated with sauce chaud-froid blanche mixed with puréed celery, garnished with sliced truffle, glazed and finished with aspic.
Hard boiled eggs, cooled, halved lengthways, stuffed with the sieved yolks mixed with anchovy butter mixed with a little curry powder, covered with mayonnaise and garnished with aspic.
Poached eggs, cooled placed on a vegetable macédoine, coated with mayonnaise coloured green with chopped herbs, sprinkled with prawns, dill and slices of tomato.
Fried eggs, cooled, trimmed with a fancy pastry cutter and placed on tartlets filled with diced cooked salmon mixed with mayonnaise. The yolks are garnished with a slice of truffle, the whites with a sprinkling of caviar, the whole decorated with triangles of aspic.
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.
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.
Medium boiled eggs cooled and placed on pastry cases filled with puréed foie gras, coated with mayonnaise and garnished with aspic mixed with tomato purée.
