œufs à l'Argenteuil

/uhf ah lahr-jhen-toy-uh/

"Eggs in the style of Argenteuil."1) Eggs soft boiled, medium boiled, poached or cooked in a mould and placed on tartlets filled with asparagus tips coated with cream sauce mixed with puréed asparagus, sometimes coated with chaud-froid sauce mixed with asparagus purée and aspic, or 2) scrambled eggs garnished with asparagus tips.