"Poached eggs Chamonix." Eggs poached and placed on tartlets filled with a purée of mushrooms and coated with Madeira sauce.
"Poached eggs Chantilly." Eggs poached and placed on pastry cases filled with a creamed purée of green peas and coated with mousseline sauce.
"Poached eggs Chateaubriand." Eggs, poached, and placed on toast covered with a slice of foie gras and coated with Chateaubriand sauce.
"Poached eggs Chivry." Eggs, poached, placed on tartlets filled with a purée of sorrel, spinach and watercress and coated with Chivry sauce.
"Poached eggs Clamart." Eggs, poached and placed on a pastry case filled with puréed green peas, coated with supreme sauce and cream sauce.
"Poached eggs Clermont." Eggs, poached and placed on croûtons covered with slices of mushroom in tomato sauce, coated with curry sauce.
"Poached eggs Colbert." Eggs, poached and placed on tartlets filled with a very finely chopped vegetable macédoine in cream sauce, served with Colbert butter.
"Poached eggs Colombine." Poached pigeon's eggs placed on a bed of chicken purée and coated with cream sauce.
