Eggs Bignon (Poached or Soft-Boiled)

Ingredients

• butter
• fine forcemeat of poultry (farce fine de volaille)
• eggs
• velouté (silky white sauce) with tarragon
• tarragon leaves

Instructions

1. Butter a serving platter. Using a pastry bag fitted with a large fluted tip, pipe rings of fine poultry forcemeat onto the platter, arranging them either in a rosette pattern radiating from the center or in a crown around the rim.
2. Poach this forcemeat at the entrance of the oven. In the compartments created by the rings, arrange eggs that have been coated in advance with tarragon velouté (silky white sauce). Garnish each egg with a small palette of blanched tarragon leaves.