Œufs Boïeldieu (Eggs Boïeldieu)

Ingredients

• Poached or soft-boiled:
• eggs
• tartlet cases
• white of chicken
• foie gras
• truffles
• chicken Velouté
• chicken gravy
• Moulded:
• eggs
• white of chicken
• cooked foie gras
• truffle
• small round toasts fried in butter
• thickened chicken gravy

Instructions

1. Poached or soft-boiled: cut white of chicken, foie gras and truffles into a salpicon and bind it with chicken Velouté.
2. Fill the tartlet cases with the salpicon and set an egg on each.
3. Coat the eggs with reduced and thickened chicken gravy.
4. Moulded: line hexagonal moulds with thin rectangles of white of chicken and cooked foie gras, alternated, and lay a fluted slice of truffle in the bottom of each.
5. Break an egg into each mould and poach.
6. Turn out onto small round toasts fried in butter and coat the eggs with thickened chicken gravy.