Œufs Bignon (Eggs Bignon, in Rings of Chicken Forcemeat)

Ingredients

• eggs
• fine chicken forcemeat
• butter for the dish
• Velouté à l'estragon
• tarragon leaves

Instructions

1. Butter a dish.
2. Using a piping bag with a large fluted tube, pipe round or oval rings of fine chicken forcemeat onto it, either in a rosette from the centre of the dish or joined into a crown.
3. Poach the forcemeat at the mouth of the oven.
4. Sauce the eggs with Velouté à l'estragon and set one in each compartment formed by the rings.
5. Decorate each egg with a little palmette of blanched tarragon leaves.