Poach the eggs for 3 and a half minutes.
In a shallow soup bowl, arrange the ingredients in the following order (clockwise): the boiled hen, the poached egg, the chicken livers shaped into a quenelle and then, lastly, the caviar.
Sprinkle the Maldon salt on the hen and the egg, cover everything with the crispy fried bread.
Serve your guests by pouring the hen stock over the dish.
This will allow them to taste all the flavours and scents.
Advise the diners to eat the dish following the order of its various ingredients.