Eggs Boïeldieu

Ingredients

• eggs
• tartlet shells or croûtes
• salpicon of poultry breast, foie gras, and truffles
• velouté of poultry
• poultry jus
• hexagonal moulds
• thin rectangles of poultry breast and cooked foie gras
• truffle blade
• small round toasts

Instructions

1. FOR POACHED OR SOFT-BOILED EGGS:
2. Fill tartlet shells or croûtes with a salpicon (diced mixture) of poultry breast, foie gras, and truffles, bound with velouté of poultry (creamy blond sauce).
3. Arrange the poached or soft-boiled eggs on top of the filling.
4. Nap the eggs with reduced poultry jus that has been bound (thickened).
5. FOR MOLDED EGGS:
6. Line hexagonal moulds with thin alternating rectangles of poultry breast and cooked foie gras.
7. Decorate the base of the mould with a fluted truffle blade.
8. Break the eggs into the moulds and poach them.
9. Turn the molded eggs out onto small round toasts fried in butter.
10. Nap with bound poultry jus.