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Poached Eggs with Mushrooms

Have a quarter of a pound of mushrooms peeled, washed and drained, put them into a saucepan with a tablespoonful of butter, season with salt and white pepper, and squeeze in two or three drops of lemon juice. Cover over the pan and cook for ten minutes over a moderate fire; add about a quarter of a wineglassful of Madeira wine, and reduce to half the original quantity; add one gill of bechamel sauce and bring the whole to a boiling point. Poach twelve eggs. Pour the sauce on a hot dish, keeping the mushrooms in the saucepan, lay the eggs neatly over the sauce in a circle on a dish and place the mushrooms in the center.