œufs à l'ambassadrice

/uhf ah lahm-bah-sah-drees/

"Eggs in the style of the ambassadress." There are different ways or preparing these. 1) Eggs poached and placed on tartlets filled with a creamed purée of lettuce and coated with cream sauce. 2) Hard boiled eggs cooled and placed in a pastry shell, coated with mayonnaise, and finished with tarragon leaves and aspic.