Fried Eggs, Neapolitan Style, Turned Over

Heat either oil, lard or butter in a small, deep pan; incline it slightly, and break an egg in the liquid; cook and bring it over with a perforated spoon to have it attain a long, well-rounded shape; as soon as done drain, and cook another one the same way, until sufficient are ready, and when all are well drained lay each one on a separate crouton (No. 51). Dress in a circle, and fill the center with Neapolitan macaroni (No. 2960); pour over the eggs some tomato sauce (No. 549) reduced with espagnole sauce (No. 414) and good gravy (No. 404).