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Fried Poached Eggs, Montebello

Poach twelve fresh eggs for four minutes in three quarts boiling water, with a tablespoon salt and half gill vinegar. Lift with a skimmer, neatly trim, carefully roll in melted butter, then in grated Parmesan cheese, place in a frying basket and fry in boiling fat for one minute. Lift up drain on a cloth, sprinkle a little salt over, dress on a dish with a folded napkin, decorate with a little parsley greens and serve with a hot Montebello sauce separately.