Les Oeufs Farcis aux Rillettes

• 4 hard boiled eggs
• 2 tablespoons goose or duck rillettes
• chopped chives, tarragon

Cut the hard-boiled eggs into two lengthwise, take out the yolks and mix them with the rillettes, the herbs and a little seasoning. Refill the whites with this mixture.

Whisk a white of egg, dip each stuffed half of egg into it and then fry them in hot fat or oil, turning them over until they are golden.

Serve on a hot dish surrounded by the hot tomato sauce.