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Turban of Eggs

Stew a pound of fresh mushrooms, then cut them up very fine; stir them into a glassful of bechamel sauce, adding the yolks of six raw eggs. Pour this preparation into a buttered border-mould, and poach it for a quarter of an hour in a double steamer. Unmould and dress the border into a dish, and on top arrange six soft eggs, with a fine cockscomb between each one; cover with Spanish sauce.