Poached Eggs, Matelote

Poach some eggs the same as for poached eggs with gravy (No. 2931); prepare and fry in clarified butter some oval crusts (No. 52) measuring two and a quarter by two and three-quarter inches. Cook in butter one minced onion, add to it a bunch of parsley garnished with thyme and bay leaf, and a clove of garlic and mushroom peelings; moisten with red wine and thicken with kneaded butter (No. 579); boil all slowly for half an hour, skim and pass it through a tammy; add small cooked mushroom heads and small glazed onions. Dress the eggs on the fried crusts; range them in a circle, and pour the garnishing in the center.