"Poached eggs in the style of Antwerp." Eggs poached and placed on tartlets filled with hop shoots and cream sauce, coated with Allemande sauce.
"Poached eggs Parmentier." Eggs poached and placed on baked potatoes, the contents scooped out and mixed with butter, coated with Mornay sauce, sprinkled with grated cheese and baked.
"Poached eggs Archibald." Eggs poached and placed on oval croûtons with the centre scooped out and filled with chopped stewed red peppers bound with mushroom sauce, coated with sauce Colbert mixed with puréed tomatoes and finely diced artichoke hearts.
"Poached eggs in the style of the archduke." Eggs poached and placed on tartlets filled with sautéed chicken livers and truffles deglazed with Cognac and coated with paprika sauce.
"Poached eggs in the style of the archduchess." Eggs poached and placed on flat potato croquettes with the centre scooped out and filled with sliced stewed onions and mushrooms with paprika and coated with sauce raifort.
"Eggs poached in the style of Argenteuil." Eggs poached and placed on tartlets filled with asparagus tips coated with cream sauce mixed with puréed asparagus.
"Poached eggs in the style of Argentina." Eggs poached and placed on tartlets filled with diced sautéed aubergine (US: eggplant) coated with tomato sauce and garnished with fried onion rings.
"Poached eggs in the Czech style." Eggs poached and placed on croûtons, coated with cream sauce, sprinkled with chopped ham and browned.
