"Poached eggs André." Eggs poached and placed on halved tomatoes stuffed with sliced mushrooms and coated with sauce bordelaise.
Poached eggs on croûtons made from brioche, filled with sauce suprême with sherry, garnished with asparagus tips and slices of carrot and cream.
"Poached eggs with crayfish and asparagus." Eggs poached and placed on pastry cases filled with diced crayfish tails and asparagus tips in cream sauce, coated with Nantua sauce.
"Poached eggs with asparagus tips." Eggs poached and placed on asparagus tips, coated with sauce mousseline.
"Poached eggs in the style of the Bar-le-Duc." Eggs poached and placed on artichoke hearts, coated with cream sauce mixed with chopped tarragon.
"Poached eggs Bedford." Eggs poached and placed on a tartlet filled with purée foie gras, coated with Madeira sauce and decorated with a julienne of truffle and ox tongue.
"Poached eggs Belleclaire." Poached eggs placed on a croûton filled with puréed mushrooms, coated with cream sauce mixed with chopped truffles, topped with grated cheese and browned under the grill.
