"Eggs in the style of Dreux." There are different ways of preparing these. 1) Eggs, hard boiled and placed in moulds lined with aspic decorated with asparagus tips and sliced truffles, sealed with aspic. It is then turned out onto a croûton and garnished with more aspic. Or 2) eggs poached and placed on tartlets filled with diced chicken, mushrooms, truffles and olives bound with demi-glace and blended with extract of truffles, each egg decorated with a slice of truffle.
