Minced Fillet of Veal, Portuguese

Chop up one shallot very finely and put it into a saucepan with half a pint of port wine and a finely shredded orange peel, a pint of cayenne pepper, lemon juice and half a pint of espagnole sauce (No. 414); boil and reduce the whole to the consistency of sauce. Heat some cooked veal fillets cut up into slices, dress them in the center of a circle of poached eggs laid on oval-shaped croutons, and place on top of each egg a piece of tongue cut the shape of a crouton; pour the sauce over all.