Œufs Pochés, Frits, Garnis (Fried Poached Eggs with a Garnish; with Œufs à la Polignac)

Ingredients

• eggs prepared as for Œufs à la Villeroy
• frying fat
• salt
• garnish
• butter
• truffle
• seasoning
• small toasts
• Beurre à la maître-d'hôtel
• glace de viande
• white jelly
• lightly coloured jelly

Instructions

1. (Œufs pochés, frits, garnis) Prepare the eggs exactly as for Œufs à la Villeroy.
2. Choose a garnish: a single vegetable such as peas, green beans or asparagus tips; or a macédoine; or a vegetable purée or any coulis; or artichoke bottoms, morels or mushrooms cut in escalopes and sautéed in butter; or tomato fondue.
3. Put the eggs into the frying fat 3 or 4 minutes before serving.
4. Drain them on a cloth, salt lightly, arrange them in a circle on a dish and set the chosen garnish in the middle.
5. (Œufs à la Polignac, moulés) Butter baba moulds generously and set a wide slice of truffle in the bottom of each.
6. Break the eggs into them, season and poach as usual.
7. Turn each egg out onto a small toast and arrange them in a circle.
8. Coat with melted Beurre à la maître-d'hôtel mixed with a little melted glace de viande.
9. (Œufs à la Polignac, froids) Prepare the eggs as above and let them cool.
10. Set them en Belle-vue in larger moulds with white jelly.
11. Turn out at the moment of serving and border the dish with croûtons of lightly coloured jelly.