Fried Eggs a la Montebello

Poach some eggs; when cold pare and wipe on a cloth; season and roll simply in flour then plunge them into hot frying fat, and as soon as dry and nicely colored remove with a skimmer, drain on a cloth and lay each one on a plain crouton of bread sauted in clarified butter. Dress the eggs on a dish and cover over with Montebello sauce (No. 502).