Poached Eggs a la Wright Sanford

Blanch some straight thick vermicelli in boiling water for two minutes; drain and return them to the saucepan, adding fresh mushrooms previously minced, washed, drained, fried in butter, and moistened with a little Madeira wine and half-glaze sauce (No. 413), and reduced; season, then dress the whole in the center of a dish, and garnish around with poached eggs (No. 2931).