Eggs au Miroir a la Lully

Butter a large dish or baking pan; break in six eggs, pour boiling butter over the yolks, and put in a very hot oven or under a salamander (Fig. 123); when done properly cut them rounded with a pastry cutter two and a quarter to two and a half inches in diameter; take them up with a large palette and dress on a dish on slices of ham of the same dimensions, and three-sixteenths of an inch thick, and the ham on croutons of fried bread cut the same, having taken them from the kernel part of a good raw him; fry them in butter in a pan, turning them over. Fill the center of this circle with a hash made of sliced and seasoned ducks' livers mingled with a little brown Madeira wine sauce (No. 492).