"Poached eggs Bragrance." Poached eggs on fried halved tomatoes with béarnaise sauce, surrounded by a border of thick gravy.
"Poached eggs Brébant." Eggs poached and placed on a tartlet filled with puréed quails and foie gras and coated with truffle sauce.
"Poached eggs Brebigny." Small poached eggs, dipped in egg and breadcrumbs and rapidly fried in deep fat, placed on tartlets filled with puréed mushrooms, served with lobster sauce.
"Poached eggs Buckingham Palace." Eggs poached and placed on toast covered with a slice of ham, coated with cream sauce, sprinkled with grated cheese and browned.
"Poached eggs Café Anglais." Eggs poached and placed on a ring of poached crayfish forcemeat and coated with Nantua sauce.
"Poached eggs Cambridge." Eggs poached and placed on a piece of scooped out pumpkin, filled with chicken purée and coated with sauce vénitienne.
"Poached eggs Carnot." Eggs poached and placed on artichoke hearts filled with concassée of tomatoes, coated with sauce espagnole mixed with tomato purée.
"Poached eggs Castro." Eggs poached and placed on artichoke hearts, coated with a mixture of cream and hollandaise sauce and chopped mushrooms, with cayenne pepper.
"Poached eggs in the style of Cinderella." Eggs, poached, served on a large, scooped out baked potato, decorated with a slice of truffle, coated with cheese sauce, sprinkled with cheese and browned under the grill.
