"Eggs in the style of Balzac." There are different elaborate ways of preparing these. 1) Poached eggs cooled and place in a tartlet case line with puréed celeriac, coated with sauce chaud-froid blanche mixed with puréed celery, garnished with sliced truffle, glazed and finished with aspic or 2) scrambled eggs mixed with diced ox tongue and truffles, garnished with circular croûtons coated with soubise and surrounded with demi-glace flavoured with tomatoes.
