"Poached eggs in the style of the Countess." Eggs, poached and placed on an artichoke heart with a slice of truffle on each egg, decorated with a small bunch of asparagus tips.
"Poached eggs in the continental style." Eggs poached and placed on a croûton spread with pâté de foie gras, coated with Madeira sauce mixed with tomato purée.
"Poached eggs in Créole style." Eggs poached and placed on flat croquettes made from rice mixed with chopped mushrooms and coated with Créole sauce.
"Poached eggs on a bed of cress." Eggs, poached, and placed on tartlets filled with puréed watercress bound with béchamel sauce, coated with supreme sauce mixed with chopped watercress.
"Poached eggs in Danish style." Eggs, poached and placed on a pastry case filled with puréed smoked salmon.
"Poached eggs in the style of the Dauphin." Eggs, poached and placed on toast covered with asparagus tips, coated with Madeira sauce mixed with chopped mushrooms.
"Poached eggs in the style of Dieppe." Eggs poached and placed on pastry cases filled with mussels and prawns in white wine sauce.
"Poached eggs in the style of Dijon." Eggs poached and placed on a ring of piped duchesse potatoes, coated with sauce à la bourguinonne, each egg decorated with a mushroom cap.
"Poached eggs in the style of the diva." Eggs poached and placed on a ring of poached chicken forcemeat filled with diced foie gras and tomatoes in sauce béarnaise.
