Eggs Parisian

Ingredients

• cocotte dishes
• poultry forcemeat (farce de volaille)
• equal weight to the forcemeat tongue, brains, and truffles, finely chopped
• as needed eggs
• a border demi-glace sauce (sauce Demi-glace)

Instructions

1. Line the bottom and sides of small cocotte dishes with a layer of poultry forcemeat mixed with an equal weight of finely chopped tongue, brains, and truffles, all combined in equal parts.
2. Crack the eggs into the prepared cocottes. Poach them in the usual manner.
3. Surround each egg with a border (cordon) of demi-glace sauce.