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Eggs, Bateliere

Have three quarts water with quarter gill vinegar and tablespoon salt, and as soon as it thoroughly boils carefully crack in six fresh eggs and poach four minutes. Lift up with a skimmer and gently drop them in cold water. Poach six more in same way, lift from the cold water, neatly trim and drain on a cloth. Finely chop twelve anchovies in oil, place on a plate with a teaspoon anchovy paste, mix well, and spread paste over eggs equally; turn lightly in Parmesan cheese, then drop in boiling fat and fry one minute. Lift up, dress on a dish with a folded napkin, decorate with six quarters of lemon and serve.