Poached or Soft-boiled
Prepare some shallow cases from bread fried in butter—round for poached or oval for soft-boiled eggs. Place a little Salpicon of cooked white of chicken mixed with a little Chicken Velouté in each case. Coat the eggs with some of the same sauce containing a quarter its volume of chopped chicken and truffle. Place the eggs in the cases and quickly glaze under the salamander.