"Poached eggs in the style of the duchess." Eggs poached and placed within a border of duchesse potatoes, coated with velouté sauce and circled with a border of thick gravy.
"Eggs poached in the African style." Eggs poached and placed on oval toasts with slices of grilled bacon, pillao rice and diced stewed tomatoes.
"Poached eggs in Dutch style." Eggs poached and placed on croûtons that have been scooped out and filled with puréed smoked salmon coated with sauce hollandaise.
"Eggs poached in the Algerian style." Eggs poached and placed on tartlets filled with a mixture of diced pumpkin, tomatoes, aubergine (US: eggplant) and green peppers that have been stewed in oil and bound with tomato sauce.
"Poached eggs in the style of Alsace." Eggs poached and placed on tartlets filled with sauerkraut with slices of carrot and sausage, coated with demi-glace.
"Poached eggs in the style of the ambassadress." Eggs poached and placed on tartlets filled with a creamed purée of lettuce and coated with cream sauce.
"Poached eggs in the American style." Poached eggs placed on croûtons or halved tomatoes stewed in butter, with slices of lobster à l'américaine and coated with sauce à l'américaine.
"Eggs poached in the style of the admiral." Eggs poached and placed on tartlets filled with salpicon of crayfish tails and truffles and coated with white wine sauce.
