"Eggs in the style of Carême." There are various ways of preparing these. 1) Eggs cooked in butter in a shallow dish and garnished with sliced mushrooms and truffles, coated with cream sauce and glazed. 2) Fried eggs, cooled, trimmed with a fancy pastry cutter and placed on tartlets filled with diced cooked salmon mixed with mayonnaise. The yolks are garnished with a slice of truffle, the whites with a sprinkling of caviar, the whole decorated with triangles of aspic. 3) Slices of hard boiled egg, artichoke hearts and truffles bound with cream sauce and diced mushrooms, placed in a small dish and coated with sauce Nantua, decorated with sliced truffles or 4) a flat puff pastry shell filled with scrambled eggs mixed with diced foie gras, chicken meat and truffles salpicon, surrounded by demi-glace.
