"Moulded eggs in the style of Alsace." Eggs cooked in a mould and placed on tartlets filled with sauerkraut with slices of carrot and sausage, coated with demi-glace.

"Moulded eggs in the American style." Eggs cooked in a mould and placed on halved tomatoes stewed in butter, garnished with a slice of lobster and lobster sauce and slices of truffles.

"Moulded eggs in the style of Antwerp." 1) Eggs cooked in a mould and placed on tartlets filled with hop shoots and cream sauce, coated with Allemande sauce. 2) The mould is decorated with slices of truffle and hop shoots, the egg turned out on to a croûton and served with Allemande sauce.

"Eggs moulded in the style of the archduke." 1) Eggs cooked in a mould and placed on tartlets filled with sautéed chicken livers and truffles deglazed with Cognac and coated with paprika sauce or 2) the mould is lined with herbs and the egg turned out onto a croûton or duchesse potatoes and coated with paprika sauce.

"Eggs moulded in the style of Argenteuil." Eggs cooked in a mould and placed on tartlets filled with asparagus tips coated with cream sauce mixed with puréed asparagus.

Eggs, cooked in a mould and placed on croûtons made from brioche, filled with sauce suprême with sherry, garnished with asparagus tips and slices of carrot and cream.

Egg, cooked in a mould and served on a chicken croquette in cream sauce with asparagus tips.

"Moulded eggs Belmont." Eggs cooked in a mould lined with Villeroy sauce and chopped herbs, coated with tomato sauce mixed with chopped truffles.

"Moulded eggs Bernadotte." Eggs cooked in a mould lined with chopped parsley and truffles and coated with anchovy sauce.

"Moulded eggs Blériot." Eggs cooked in a mould lined with chopped hard boiled eggs and lobster coral, cooled and turned out onto tartlets filled with French salad.