424—Poached Eggs Maintenon

Garnish some tartlet-crusts with a Soubise à la Béchamel, slightly thickened by reduction. Coat the eggs with Mornay sauce, besprinkle with grated cheese, and place them in the crusts by means of a slice.

Set to glaze in a fierce oven, and, on withdrawing the dish from the oven, surround the crusts with a thread of melted meat-glaze.