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Poached Eggs Bourguignonne

Glaze one tablespoonful of meat into a saucepan with one pint of broth or consomme, and boil for a few minutes; add two eggs and poach for a minute and a quarter. Carefully lift the eggs out with a skimmer, and lay them gently on a hot dish. Repeat the operation with ten more eggs, two at a time; when all are on the dish, sprinkle over one ounce of grated Parmesan cheese and place it in a hot oven for one minute to brown. Reduce the gravy in which the eggs were poached to half its original quantity. Pour it carefully around, but not over them, and serve.