Eggs Stanley

Ingredients

• eggs
• tartlet shells (croûtes de tartelettes)
• Soubise sauce (onion béchamel) with rice
• Suprême sauce with curry powder

Instructions

1. Prepare tartlet shells and fill them with Soubise sauce (a velouté-based onion sauce with rice) seasoned with curry powder.
2. Poach or soft-boil the eggs according to preference.
3. Napper (coat) the eggs with Suprême sauce (a delicate cream sauce made from chicken stock and béchamel) seasoned with curry powder.
4. Dress the coated eggs on the curry-Soubise-filled tartlet shells and serve.