Œufs à la Chartres (Eggs with Tarragon)

Ingredients

• eggs
• veal gravy with tarragon
• toasts fried in butter
• blanched tarragon leaves
• white aspic
• chopped aspic
• Beurre d'estragon

Instructions

1. Poached or Mollets: fry toasts in butter and set a poached or mollet egg on each.
2. Coat the eggs with veal gravy flavoured with tarragon, thickened as usual.
3. Decorate each egg with a star of blanched tarragon leaves.
4. Cold: line moulds shaped like a half egg cut lengthwise with white aspic and decorate them with blanched tarragon leaves.
5. Place a poached egg in each mould, fill up with aspic and let set.
6. Turn out at the moment of serving, arrange in a crown and fill the middle with chopped aspic.
7. Border the dish with croûtons of very firm Beurre d'estragon.