Eggs à la Lee
Cover circular pieces of toasted bread with thin slices cold boiled ham. Arrange on each a dropped egg, and pour around Mushroom Purée. Clean one-fourth pound mushrooms, break caps in pieces, and sauté five minutes in one tablespoon butter. Add one cup chicken stock and simmer five minutes. Rub through a sieve and thicken with one tablespoon each butter and flour cooked together. Season with salt and pepper.