Eggs au Miroir a la Tivolier

Toast some slices of bread cut into rounds two and a half inches across and on each one place a layer of chopped marrow; set into a hot oven. Fry raw ham cut in one-eighth inch squares in a pan with lard; drain this off and finish with butter, meat glaze (No. 402) and lemon juice. Fry some eggs in a pan; gloss by putting them in the oven and sprinkling with boiling butter; dress the marrow toasts with the ham around; pare the eggs with a two and a half inch pastry cutter, lift them up one after the other to place on top of the toast. Dress in a circle, garnish around with the tomatoes and serve with a good Madeira sauce (No. 492), sprinkling chopped parsley over the whole.