Eggs Jeannette

Ingredients

• chicken forcemeat with cream (farce de volaille à la crème)
• 1/5 by weight of the forcemeat foie gras purée
• eggs
• chicken velouté (velouté de volaille)

Instructions

1. Line the bottom and sides of individual cocottes with a layer of chicken forcemeat with cream, enriched with one-fifth of its weight in foie gras purée.
2. Break the eggs into the prepared cocottes and poach them in a water bath until the whites are set but the yolks remain soft.
3. When removing the cocottes from the bath, surround the yolks with a thin ribbon of chicken velouté (a silky blond sauce made from chicken stock).