Medium boiled eggs placed on croûtons slightly hollowed out, spread with puréed asparagus, coated with Mornay sauce, sprinkled with grated cheese and glazed.
Medium boiled eggs placed on a bed of spinach, coated with Mornay sauce, sprinkled with grated cheese and glazed.
Medium boiled eggs placed on asparagus tips and wax beans tossed in butter, coated with sauce crème and demi-glace.
"Medium boiled eggs divorced." Medium boiled eggs placed on pastry shells, one coated with cream sauce and sprinkled with chopped truffles and the other coated with tomato sauce and sprinkled with sieved whites of hard boiled eggs.
Medium boiled eggs placed on top of scallop shells filled with diced lobster and chopped truffles in lobster sauce, sprinkled with grated Parmesan cheese and browned.
Moulded eggs. Eggs cracked into a mould decorated with a variety of flavourings and cooked in a bain-Marie for five minutes.
"Moulded eggs in the style of Bresse." Eggs cooked in a mould lined with sliced truffles and cockscombs, turned out onto artichoke hearts filled with diced mushrooms, cockscombs and cock's kidneys bound with velouté sauce.
"Moulded eggs in the style of Dreux." Eggs, hard boiled and placed in moulds lined with aspic decorated with asparagus tips and sliced truffles, sealed with aspic. It is then turned out onto a croûton and garnished with more aspic.
"Moulded eggs in the style of the Duchess." Eggs cooked in moulds lined with sliced truffles, turned out onto duchesse potatoes and coated with velouté sauce.
