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Eggs Molet, Lyonnaise

Cut in half and finely slice two medium, white onions, place in a saucepan with tablespoon melted butter and fry eight minutes, stirring with fork once in a while. Pour in one and a half gills demi-glace, add half teaspoon freshly chopped parsley and half saltspoon cayenne pepper; mix well and boil five minutes. Boil twelve fresh eggs five minutes, take up and drop in cold water one minute. Shell them and place on a deep hot dish. Pour the sauce over and serve.