"Eggs Boieldieu." There are different ways of preparing these. 1) Eggs, poached and placed on a tartlet filled with a salpicon of chicken, truffles and foie gras, coated with chicken velouté. 2) Eggs cooked in moulds decorated with truffle cut into star shapes and lined with puréed foie gras. They are turned out onto tartlets filled with diced chicken, foie gras and truffles, coated with thick gravy.
