Œufs à la Normande (Eggs with Oysters and Sauce Normande)

Ingredients

• eggs
• cream (2 small spoonfuls)
• salt and pepper
• fish essence (1 teaspoonful)
• oysters (6 raw with their liquor; 3 poached
• sauce Normande
• tartlet crusts

Instructions

1. (Sur le plat) Put 2 small spoonfuls of cream seasoned with salt and pepper in the bottom of the dish, with a teaspoonful of fish essence, 6 raw bearded oysters and their liquor.
2. Break in the eggs and cook them so the yolks stay glossy, then surround with a ribbon of sauce Normande.
3. (Pochés ou Mollets) Fill each tartlet crust with 3 poached and bearded oysters bound with sauce Normande.
4. Coat the eggs with sauce Normande and set them on the crusts.
5. (Brouillés) Dress an ordinary scrambled egg mixture in a timbale.
6. Set 6 poached and bearded oysters bound with a spoonful of sauce Normande in the middle, and surround with a ribbon of the same sauce.