"Moulded eggs Boieldieu." Eggs cooked in moulds decorated with truffle cut into star shapes and lined with puréed foie gras. They are turned out onto tartlets filled with diced chicken, foie gras and truffles, coated with thick gravy.
"Moulded eggs Carignan." Eggs cooked in madeleine moulds lined with chicken forcemeat, turned out onto toast and coated with Chateaubriand sauce.
"Moulded eggs Carini." Eggs cooked in a dariole mould lined with small pieces of truffle and ox tongue, turned out onto a slice of fried sweetbread, garnished with morels in cream sauce flavoured with Madeira, served with béarnaise sauce.
"Eggs in the style of Chartres." Eggs cooked in a vegetable mould with slices of sausage or with blanched tarragon leaves and coated with tarragon sauce.
"Moulded eggs Cherville." Eggs are beaten lightly as if in preparation for an omelette, mixed with puréed spinach and poached in moulds. They are then coated with Mornay sauce, sprinkled with grated cheese and browned.
"Moulded eggs Daumont." Eggs cooked in moulds lined with sliced truffles and crayfish tails, turned out onto large mushrooms and coated with Nantua sauce.
"Poached eggs in the style of the Baltic." Eggs poached and placed on oval croûtons, scooped out and filled with a little caviar, coated with Mornay sauce, sprinkled with grated cheese and glazed.
"Poached eggs in the style of the Barcelona." Eggs poached and placed on halved tomatoes, garnished with stewed green peppers and coated with demi-glace.
"Poached eggs in the style of Beauce." Eggs poached and placed on croûtons filled with soubise and coated with velouté blended with more soubise.
