Eggs Halévy (Poached or Soft-Boiled)

Ingredients

• eggs
• tartlet shells (croûtes de tartelettes)
• 1/2 portion tomato fondue
• 1/2 portion salpicon of white poultry meat
• velouté sauce (velouté)
• 1/2 portion tomato sauce (sauce Tomate)
• 1/2 portion allemande sauce (sauce Allemande)
• meat glace (glace de viande)

Instructions

1. Fill the tartlet shells with a mixture made equally of tomato fondue and a salpicon of white poultry meat bound with velouté sauce.
2. Coat the poached or soft-boiled eggs with equal parts tomato sauce and allemande sauce. Draw a thin line of meat glace precisely between the two sauces to create a visual separation.
3. Arrange the dressed eggs on top of the filled tartlet shells and serve.