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Fried Poached Eggs, Perigueux

Have three quarts boiling water in a saucepan with three tablespoons vinegar and a tablespoon salt. Crack six fresh eggs in the boiling water and poach for four minutes, lift them up with a skimmer and drop in cold water. Proceed in same manner with six more, take up from water, neatly trim to round shape and drain them on a cloth.

Finely chop one medium truffle and two ounces cooked, lean ham, mix both on a plate, roll eggs in a little melted butter, then in mixture and dip them in bread crumbs. Arrange in a frying basket, fry in boiling fat for two minutes, lift up and drain them well in the basket. Sprinkle a little salt over, dress on dish with a folded napkin, decorate with a little parsley and serve.