"Eggs poached in the style of Abyssinia." Eggs poached and placed on flat croquettes of sweet potato stuffed with chestnut purée, coated with white sauce with julienne of white Italian truffles.
"Poached eggs in the style of the cardinal." Eggs poached and placed on a pastry case filled with diced lobster bound with béchamel sauce, coated with cardinal sauce and decorated with chopped lobster coral.
"Poached eggs in the style of Catalonia." Eggs poached and placed on halved fried tomatoes filled with small cubes of red pepper in thick tomato sauce.
"Poached eggs in the style of Celeste." Eggs poached and placed on fried bread spread with lobster butter and topped with anchovy fillets, coated with cream sauce mixed with crayfish butter.
"Poached eggs in the style of Cévennes." Eggs poached and placed on puréed chestnuts and coated with velouté sauce.
"Poached eggs in the style of Chalon." Eggs poached and placed on pastry cases filled with cockscombs and cock's kidneys in cream sauce, coated with supreme sauce.
"Poached eggs in the style of Chartres." 1) Eggs, poached, and placed on croûtons, coated with tarragon sauce and decorated with blanched tarragon leaves or 2) poached eggs, cooled, with tarragon and aspic served on chicken mousse.
"Eggs poached in the style of the lady of the manor." Eggs poached and placed on tartlets filled with crushed chestnuts, bound with buttered meat glaze, coated with supreme sauce blended with soubise, decorated with a sliver of truffle on each egg.
"Poached eggs in the style of the Colonel." Eggs, poached and placed on thick slices of tomato, dipped in egg and breadcrumbs and fried and then coated with mushroom sauce.
