Medium boiled eggs placed onto fried croûtons, slightly hollowed out, spread with a little blanched ox marrow and coated with sauce bordelaise.
Medium boiled eggs placed onto puff pastry tartlets spread with puréed chicory (US: Belgian endive) and coated with cream sauce.
Medium boiled eggs dipped in egg and breadcrumbs, deep-fried and placed on a bed of fried parsley, served with tomato sauce.
"Medium boiled eggs in the style of the devil." Medium boiled eggs placed on croûtons and coated with sauce diable.
"Eggs medium boiled in the African style." Eggs medium boiled and placed on oval toasts with slices of grilled bacon, pillao rice and diced stewed tomatoes.
"Medium boiled eggs in the style of Alsace." Eggs medium boiled and placed on tartlets filled with sauerkraut with slices of carrot and sausage, coated with demi-glace.
"Eggs medium boiled in the American style." Medium boiled eggs placed on croûtons or halved tomatoes stewed in butter, with slices of lobster à l'américaine and coated with sauce à l'américaine.
Medium or soft boiled eggs on a bed of rice with velouté sauce and thinly sliced truffles with Madeira sauce.
