Œufs Colbert (Eggs with Beurre Colbert)

Ingredients

• eggs
• fine printanier
• sauce Béchamel
• tartlet crusts
• Beurre Colbert
• chicken forcemeat with fines herbes
• aspic
• macédoine of vegetables

Instructions

1. Poached or Mollets: bind a fine printanier with sauce Béchamel and fill tartlet crusts with it.
2. Set the eggs on top and serve a Beurre Colbert separately.
3. En cocotte: line the bottom and sides of the cocottes with a thin layer of chicken forcemeat with fines herbes.
4. Break the eggs into them and poach as usual; at the moment of serving, surround the yolks with a cord of melted Beurre Colbert.
5. Cold: line oval moulds with aspic and line them in chartreuse à l'ancienne.
6. Place a very small poached egg in the middle of each, fill up with aspic and let set.
7. Turn out at the moment and arrange the eggs around a dome of vegetable macédoine dressed as a salad.
8. Surround with a cord of very clear chopped aspic.