Poached Eggs a la Bourguignonne—Baked

Boil water in a saucepan; add salt and a dash of vinegar. Crack six very fresh eggs and drop them slowly in a deep dish, keeping them whole; slip them into the boiling water, and when done, and found to be of a proper consistency, remove them with a skimmer, and transfer to cold water; pare each one singly. Butter thoroughly a baking dish, bestrew it with bread-crumbs and then a layer of grated parmesan; pour over butter, and lay on the eggs; mask them with a well-seasoned bechamel sauce (No. 409), sprinkle with grated parmesan and butter, and bake in a hot oven. When done strew over some chopped fine herbs and squeeze over the juice of a lemon.