Poached Eggs a la Villeroi

Poach seven or eight eggs just sufficiently not to have the whites break; when refreshed, pared and well wiped, dip them one by one into a thick Villeroi sauce (No. 560); range as fast as they are done on a small baking sheet, slightly apart, and leave until the sauce hardens, then detach the eggs from the sheet, suppress the superfluous sauce, and roll them first in fresh bread-crumbs mingled with parmesan, then in beaten eggs; lastly plunge the eggs, one at a time, into plenty of hot frying fat to cook to a good color; drain and dress in a circle on a thin bed of chicken quenelle forcemeat (No. 89) poached on a dish to prevent the eggs from slipping off; surround each one with a string of consistent tomato puree (No. 730), mixed with bearnaise sauce (No. 433). Serve at once.