"Poached eggs Crécy." Eggs poached and placed on a hollowed out brioche filled with puréed carrots, coated with cream sauce and decorated with carrots cut into stars.
"Poached eggs d'Artagnan." Eggs poached and placed on tartlets filled with diced foie gras with a mushroom as a cap, coated with hollandaise sauce.
"Poached eggs d'Artois." Eggs poached and placed on croûtons spread with diced stewed tomatoes and coated with tomato sauce.
"Poached eggs Daumont." Eggs poached and placed on large mushrooms filled with diced crayfish tails in Nantua sauce and decorated with a slice of truffle.
"Poached eggs Derby." Eggs poached and placed on sliced of pâté de foie gras and coated with truffle sauce.
"Poached eggs Diana." Eggs poached and placed on tartlets filled with puréed game and mushrooms, coated with game sauce with a little Madeira added and a slice of truffle on each egg.
"Poached eggs divorced." Eggs poached and placed alternately on pastry cases filled with concassée of tomatoes, coated with cream sauce and decorated with chopped truffles, or with minced (US: ground) chicken with tomato sauce and sprinkled with sieved yolks of hard boiled eggs, the inference being that they have nothing in common.
"Poached eggs Don Carlos." Eggs poached and placed on a tartlet filled with diced chicken and ox tongue in cream sauce, coated with béarnaise sauce.
"Poached eggs Doria." Eggs poached and placed on tartlets filled with diced stewed cucumbers coated with velouté sauce, each egg decorated with a slice of white truffle.
