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Poached Eggs with Wine Sauce

Pour into a stewpan one pint of claret with two sprigs of parsley and a sprig of thyme tied together; also a small onion, one clove of garlic, one clove, salt and pepper to taste; boil for a quarter of an hour; strain through a fine hair sieve and return it to the stewpan. Break in carefully one egg and leave it in one minute, then take it out with a skimmer and place it on a dish; proceed in this manner until eight eggs have been used, then put the dish in a warm place. Work one tablespoonful of flour with a quarter of a pound of butter, put it into the wine sauce, stir over the fire and boil until reduced to a thick cream. Pour the sauce over the eggs, and serve. Eggs, Poulette Style Boil a gill of milk with a little chopped parsley, a small lump of butter, and a pinch of pepper and salt; add six hard-boiled eggs peeled and cut into slices, also a few button mushrooms. When the eggs are hot, arrange on a dish, thicken the sauce with arrowroot, pour it over, and serve. Eggs, Queen Style Boil eight eggs gently in a saucepan for five minutes; take them, strip off the shells and plunge into cold water. Put the meat of a cooked fowl in a mortar and pound it well, adding one tablespoonful of butter, two tablespoonfuls of bechamel sauce, a little grated nutmeg, and salt and pepper to taste. When well mixed, rub this through a sieve into a saucepan, warm it, and if too thick, add a little cream. Put it on a dish, place the eggs in a circle with a small piece of tongue or truffle between them, and garnish the dish with croutons of fried bread. A rice border may be used with the puree piled in the center, and garnished with the eggs.